Friday, September 4, 2009

Lightened Up Lasagna

The perfect way to use up all your summer veggies. The basil ricotta is very light tasting and perfect for a "summer" lasagna.

Zucchini-Basil Lasagna

Preheat the oven to 350.

Boil your lasagna noodles, I used whole wheat.

In a sautee pan, sautee 3 cloves chopped garlic, 1 medium onion chopped, 2 small zucchini chopped. Add either...

Quick Homemade Spicy Tomato Sauce:
Add 2 cans of diced tomatoes and the following spices to cover the top so just the red shows through: paprika, garlic powder, parm cheese, 1 tsp sugar, crushed red pepper, basil, a dash of oregano and a bay leaf. If you can handle it, go heavy on the crushed red pepper - its the spicyness of the sauce that blends with the sweet basil that makes this so good!


1 bottle jarred spicy tomato sauce (Arrabbiata)

In a blender, mix 2 cups of fat free cottage cheese with 1 egg and at LEAST 1 cup of fresh basil leaves. The more the better!! The cheese will turn green.

Spread 1/4 cup Zucchini sauce 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, then repeat until ingredients are all used up. Top with the sauce and a sprinkle of part-skim mozzerella cheese.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.

I CANT FIND MY PICTURE!!! But we all know what a lasagna looks like :) Enjoy!

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