|
|
|
| |
zucchini &, basil lasagna
vegetarian - serves 8
adapted from: cooking light
ingredients
2 cups fat-free cottage cheese
1 cup chopped fresh basil
1 large egg
4 cups chopped zucchini
1/2 cup chopped onion
9 oven-ready lasagna noodles
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups vino de milo roasted garlic chianti pasta sauce
directions
- 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.
Back
to Recipes.
|
|
|
|
|
