Zucchini and Basil Lasagna

Yield: 8 servings

Ingredients

• 2  cups  fat-free cottage cheese
• 1  cup  chopped fresh basil
• 1  large egg
• Cooking spray
• 4  cups  chopped zucchini
• 1/2  cup  chopped onion
• 2  cups  bottled spicy tomato pasta sauce (such as Newman's Own)
• 9  oven-ready lasagna noodles (such as Barilla)
• 1 1/2  cups  (6 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 350°.

Combine first 3 ingredients in a food processor; process until smooth.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

Nutritional Information

Calories:

227 (24% from fat)

Fat:

6g (sat 3.1g,mono 0.8g,poly 0.6g)

Protein:

17.8g

Carbohydrate:

26.4g

Fiber:

2.9g

Cholesterol:

40mg

Iron:

1.4mg

Sodium:

537mg

Calcium:

251mg