Zucchini and Basil Lasagna

Ingredients

• 2 cups fat-free cottage cheese
• 1 cup chopped fresh basil
• 1 large egg
• cooking spray
• 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

How to make it

• 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.