Ingredients for Zucchini And Basil Lasagna
- Fat Free Cottage Cheese
- Fresh Basil
- Egg
- 3 medium zucchini, diced (about 3 cups)
- 1 medium yellow onion, chopped
- Pasta Sauce
- No Boil Lasagna Noodles
- Part Skim Mozzarella Cheese
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How to Make Zucchini And Basil Lasagna
- Preheat oven to 350°F (175°C).
- Combine 1 cup basil, 1/2 cup of the diced zucchini, and the chopped onion in a food processor.
- Process until smooth. Set aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add the remaining 2 1/2 cups of diced zucchini to the skillet.
- Sauté for 5-7 minutes, until tender-crisp. Stir occasionally.
- Stir in the 2 cups of pasta sauce.
- Remove from heat and stir in the zucchini-basil mixture from the food processor.
- Season with salt and pepper to taste.
- Lightly coat a 13x9 inch baking dish with cooking spray.
- Spread 1 cup of the zucchini mixture in the bottom of the prepared baking dish.
- Arrange 3 lasagna noodles over the zucchini mixture.
- Top with 1/3 of the cottage cheese, 1/3 of the remaining zucchini mixture, and 1/3 of the mozzarella cheese.
- Repeat layers with remaining noodles, cottage cheese, zucchini mixture, and mozzarella.
- Cover the baking dish with foil.
- Bake in the preheated oven for 45 minutes.
- Uncover and bake for an additional 15-20 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
33g
Fat
24g
Carbs
4g
