Zucchini Basil Lasagna
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 tomato pasta sauce (such as Newman's Own)
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 and onion; sauté 5 minutes or until tender. Stir in sauce; 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.
***I really like this recipe because it's different than the traditional zucchini lasagna where you slice the zucchini length wise and use the slices in substitute of the noodles (as opposed to shredding it and adding it to the sauce like in this recipe). It's just a little twist on lasagna and with the fresh basil from this week's CSA Share it will be fabulous I'm sure!