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

1. Preheat oven to 350°. Combine first 3 ingredients in a food processor; process until smooth.
2. 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.
3. Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
4. 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.
5. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

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