Friday, August 29, 2008

Zucchini-Basil Lasagna

yield: 8 servings

2 cups fat-free cottage cheese
1/4 cup dried basil
1 egg
4 cups chopped zucchini
1/2 cup chopped onion
2 cups pasta sauce
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 350°.
2. Combine cottage cheese, basil, and egg in a small bowl, stirring with a whisk.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté until tender (about 5 minutes). Stir in sauce.
4. Spread 1/4 cup zucchini mixture in bottom of a 9x13 baking dish coated with cooking spray. Arrange noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella. Repeat procedure 2 times.
5. Cover and bake at 350° for 45 minutes. Uncover and bake 15 more minutes or until lasagna is heated throughout.

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