Saturday, August 7, 2010

Zucchini Basil Lasagna

Adapted from Cooking Light


2 cups fat-free cottage cheese or ricotta
1 cup chopped fresh basil
2 large egg whites
Cooking spray
4 cups chopped zucchini (1/2" cubes)
2-3 minced garlic cloves
1/2 cup chopped onion
2 cups pasta sauce (e.g., Ragu)
1/2 tsp red pepper flakes
9 oven-ready lasagna noodles (such as Barilla)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese


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, garlic, and onion; sauté 5 minutes or until tender. Stir in sauce and pepper flakes; 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.

Nutritional Information
Calories: 227 (24% from fat)
Fat: 6g (sat 3.1g,mono 0.8g,poly 0.6g)
Protein: 17.8g
Carbohydrate: 26.4g
Fiber: 2.9g

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