Although we’re transitioning to fall, there are still quite a few zucchini available at our stores and farmer’s markets. I stocked up to make a few recipes, and this one is one of the best for freezing the leftovers (I often take it for lunch!). It’s a great recipe for using up any extra zucchini while you can still find it!
Zucchini and Basil Lasagna
Adapted from Cooking Light, April 2003
1 cup fat-free cottage cheese
1 cup fat-free ricotta
1 cup chopped fresh basil
1 large egg
4 cups chopped zucchini (about 3 medium)
1/2 cup chopped onion
2 1/2 cups bottled fat-free pasta sauce (I use 365 brand fat-free sauce, or you could use homemade)
1/2 tsp red pepper flake
9 oven-ready whole wheat lasagna noodles (I used Archer Farms brand from Target)
1 1/2 cups (6 ounces) shredded fat-free mozzarella cheese
Preheat oven to 350.
Combine first 4 ingredients in a food processor; process until smooth. (I use my immersion blender, but either will work.)
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; saute 5 minutes or until tender. Stir in sauce and red pepper flake; remove from heat.
Spread 1/4 cup zucchini mixture in bottom of a 13×9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cheese mixture, one third zucchini mixture, and one third mozzarella.
Cover and bake at 350 for 45 minutes. Uncover and bake and additional 15 minutes or until lasagna is thoroughly heated.
**Note** This freezes well, so it is a great way to use extra zucchini and basil in the summer (and then enjoy it later!).
Total Fat: 1.0 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.2 g
Cholesterol: 30.6 mg
Sodium: 275.1 mg
Potassium: 253.9 mg
Total Carbohydrate: 26.9 g
Dietary Fiber: 2.6 g
Sugars: 7.3 g
Protein: 15.2 g