Adapted from Cooking Light
2 cups fat-free cottage cheese or ricotta
1 cup chopped fresh basil
2 large egg whites
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.
Calories: 227 (24% from fat)
Fat: 6g (sat 3.1g,mono 0.8g,poly 0.6g)