Zucchini and Basil Lasagna

Name: Zucchini and Basil Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large egg; 473 milliliters fat-free cottage cheese; 237 milliliters chopped fresh basil; 9 oven-ready lasagna noodles (such as Barilla); 118 milliliters chopped onion; 170 grams 1/2 cups shredded part-skim mozzarella cheese; 473 milliliters bottled spicy tomato pasta sauce (such as Newmans Own); 946 milliliters chopped zucchini

You can never have too many main course recipes, so give Zucchini and Basil Lasagnan a try. This recipe serves 8. One serving contains 249 calories, 18g of protein, and 5g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, onion, oven-ready lasagna noodles, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

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Oven

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

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Food Processor

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add zucchini and onion; saut 5 minutes or until tender. Stir in sauce; remove from heat.

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Zucchini

Onion

Sauce

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.

Ingredients you will need

Cottage Cheese