Zucchini "lasagna"

[JazzyJude]

I think this would be very band friendly. We eat it several times during the fall/winter. Got this recipe from Cooking Light while back and it's also very easy to make. I also freeze this and take to work for lunch.

Zucchini Lasagna Makes 10 servings

Ingredients:

4 cups water

6 cups sliced zucchini (about 3 medium)

1 lb. ground round (beef), ground turkey or ground chicken

2 garlic cloves, minced

2 cups low-fat spaghetti sauce (such as Muir Glen Organic)

1/2 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

2 cups fat-free cottage cheese

1 Tbsp dried parsley

2 large eggs, lightly beaten (or use eggbeaters)

Cooking spray (I use Pam)

1/2 cup dry breadcrumbs, divided (use enough to not make it soupy)

1 3/4 cups (3 1/2 ounces) preshredded part-skim mozzarella cheese, divided

Directions:

1. Preheat oven to 350.

2. Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.

3. Place the beef (turkey or chicken) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble.

4. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.

5. Combine the cottage cheese, parsley, and eggs in a medium bowl.

6. Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella.

7. Bake at 350 for 40 minutes. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

Nutritional Information

Calories: 210 (30% from fat)

Fat: 7.1g (sat 3g,mono 2.8g,poly 0.5g)

Protein:20.9g

Carbohydrate:14.8g

Fiber:2.3g

Cholesterol:69mgI

ron:2.5mg

Sodium:554mg

Calcium:153mg