This lasagna was amazing!  The recipe comes from a family from my church who sends a favorite recipe in their Christmas letter each year.  While this recipe is from their 2007 letter, better late than never!  I don’t recommend waiting 5 years before you try it though!  It’s perfect for this time of year where the zucchini and basil are still easy to find, yet the call of comforting warm dishes sounds better and better.

Zucchini and Basil Lasagna

Serves 8-10

• 2 cups fat-free cottage cheese
• 1 cup fresh basil
• 1 large egg
• cooking spray
• 4 cups chopped zucchini (about 2 large zucchini)
• 1 small onion, chopped
• 2 cups tomato pasta sauce
• 1 tsp crushed red pepper flakes
• 9-12 oven ready lasagna noodles
• 2 cups (8oz) shredded mozzarella

Preheat oven to 350°F.

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 until tender and just beginning to brown.  Stir in sauce and remove from heat.

Spread one third of the zucchini mixture in the bottom of a 9″x13″ baking dish.  Arrange 3 lasagna noodles over the sauce, top with one third of the cottage cheese mixture, one third zucchini mixture, and one third cheese.  Repeat until the pan is full.

Cover with foil and bake for 45 minutes.  Uncover and bake for an additional 10-15 minutes.