Zucchini And Basil Lasagna
|Fat free cottage cheese||2 Cup (32 tbs)|
|Chopped fresh basil||1 Cup (16 tbs)|
|Chopped zucchini||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Spicy tomato pasta sauce||2 Cup (32 tbs) (Such As Newman'S Own)|
|Lasagna noodles||9 (Such As Barilla, Oven Ready)|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cup)|
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a food processor, and process until smooth.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped zucchini and 1/2 cup chopped onion, and saute for 5 minutes or until tender. Stir in the pasta sauce, and remove from heat.
4. 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 remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
5. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.