I rarely ever cook lasagna in my kitchen since a pan of lasagna is a lot for a 2-person houshold to consume. But when I came across this lasagna recipe over at Sweet Luvin’ In The Kitchen, it sounded so good and I just happened to have all the ingredients on hand, that I decided what the heck, let’s make it. So make it I did, and it was delicious! Great combination of flavors.
I just love finding new recipes to try from other cooking blogs. Isn’t it so much fun sharing recipes with others who love to cook too? 🙂
Here’s how to make this lasagna:
First, make up the cheese part of the filling by adding the cottage cheese, basil, egg, and 1 1/2 cups of the mozzarella cheese to a food processor. Whazz it all up, as Jamie Oliver would say (who I adore, btw), and this is what we have.
Set that aside for now, and let’s move on to the veggies. Add them to your skillet and let them cook a few minutes, until softened. The recipe calls for just zucchini, but as you can see, I used a combination of zucchini and summer squash. I also threw in half a red bell pepper that was in the fridge and needing to be used. The more veggies the better, right?
Now add the sauce. Cook just until the sauce is heated through, then remove from heat.
Assembly time! Spread a small amount of the veggie mixture in the bottom of your baking dish. Layer three noodles over top. Top with 1/3 of the cheese mixture and 1/3 of the veggie mixture.
Repeat the layering two more times, then sprinkle with the remaining mozzarella cheese. I made my lasagna in a disposable foil pan because I planned on freezing it and baking it the following week.
And it’s now magically the following week! Here’s the lasagna just out of the oven. Doesn’t that look yummy??
Here’s the recipe 🙂 Two things I did differently here were to use cottage cheese instead of ricotta, and I used regular lasagna noodles which I pre-cooked before assembling.
Zucchini Basil Lasagna
- 2 cups ricotta cheese
- 1 cup chopped fresh basil
- 1 egg
- 2 cups shredded mozzarella cheese, divided
- 4 cups chopped zucchini
- 1/2 cup chopped onion
- 1 (28oz) jar pasta sauce
- 9 oven-ready lasagna noodles
Add ricotta cheese, basil, egg, and 1 1/2 cups mozzarella cheese to a food processor. Process just until smooth. Set aside.
In a large skillet, saute the zucchini and onion until tender. Stir in sauce, and cook until heated through. Remove from heat.
Spread 1/4 cup of the zucchini mixture in the bottom of a large baking dish. Layer 3 noodles on top. Top with 1/3 of the cheese mixture and 1/3 of the zucchini mixture. Repeat the layers two more times. Sprinkle with remaining 1/2 cup mozzarella cheese.
Cover and bake at 350 degrees for 45 minutes. Uncover and bake another 15 minutes, until the cheese is melted and the lasagna is completely heated through.