Zucchini and Basil Lasagna

Cooking Light

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 2  cups fat-free cottage cheese
• 1  cup  chopped fresh basil
• 1  large egg
• 4  cups  chopped zucchini
• 1⁄2 cup  chopped onion
• 2  cups  bottled spicy  pasta sauce (Newman's Own)
• 9  no-boil lasagna noodles
• 1 1⁄2 cups  shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°; combine first 3 ingredients in food processor; process until smooth.
2. Heat a large nonstick skillet coated with cooking spray over med-high heat; add in zucchini and onion; stir/saute 5 minutes until tender.
3. Stir in sauce; remove from heat; season to taste with salt/pepper.
4. Spread ¼ cup zucchini mixture in bottom of a 13x9 inch baking dish that has been coated with cooking spray.
5. Arrange 3 noodles over zucchini mixture; top with 1/3 cottage cheese mixture, 1/3 zucchini mixture, and 1/3 mozzarella.
6. Repeat layers w/ remaining noodles, cottage cheese mixture, zucchini mixture and mozzarella.
7. Cover; bake in a 350° oven for 45 minutes; uncover and bake 15 minutes until lasagna is thoroughly heated.