1 10-oz. pkg. frozen chopped spinach, thawed and drained
1 large egg, beaten
3/4 cup crumbled fet cheese, divided
1 cup shredded reduced-fat mozzarella cheese (about 4 oz.)
Instructions
Cook noodles according to package directions. Heat oil in skillet over medium-high heat. Add leeks, and saute 6 minutes, or until soft. Add zucchini, and saute 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
Preheat oven to 350F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs. feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely, and freeze. (To reheat frozen lasagna, let lasagna sit at room temperature 1 hour. Preheat oven to 350F. Bake 20 minutes, or until hot and bubbly.)
Originally Submitted
2/6/2011
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