Zucchini Lasagna

Serves: 6
Total Calories: 148


1 cup chopped onion
1/4 pound extra lean ground beef
1/2 tablespoon polyunsaturated oil
1 (15-ounce) can tomato sauce
1/2 teaspoon kosher salt
1/2 teaspoon dry oregano
1/4 teaspoon dry basil
1/4 teaspoon dry rosemary
1/4 teaspoon freshly ground black pepper
1 medium zucchini sliced lengthwise into 1/4 inch thick slices
1 (8-ounce) container low fat cottage cheese
1 tablespoon polyunsaturated oil
2 tablespoons flour
1/4 pound low fat mozzarella cheese, shredded


Preheat the oven to 375 degrees.

Sauté the onion and ground beef in ½ tablespoon oil in a 10 inch skillet over medium heat until translucent. Spoon off all of the excess fat. Add the tomato sauce, kosher salt, oregano, basil, rosemary and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.

In a small bowl, combine the egg substitute and cottage cheese.

Grease the bottom of a 12x8 baking dish with polyunsaturated oil. Spread a thin layer of the meat and tomato sauce in the dish. Arrange half the zucchini slices in the dish. Top with half of the cottage cheese mixture.

Sprinkle with one tablespoon flour. Spread a thin layer of tomato sauce. Arrange the remaining zucchini slices on top of the cottage cheese. Sprinkle with one tablespoon of flour. Top with the remaining cottage cheese mixture. Spread the remaining tomato sauce. Sprinkle with the mozzarella cheese.

Bake at 375 degrees for 45 minutes until hot and bubbly and the zucchini is fork-tender. Let stand and cool for 10 minutes before serving for easier cutting.

Nutritional Facts:

Serves: 6
Total Calories: 148
Calories from Fat: 48

This Zucchini Lasagna recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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