Lo-Cal Lasagna

  • Yield: 9 servings


1pound lean ground beef
1/2medium onion, chopped
15ounces can tomato sauce
1 1/2teaspoons garlic salt
1teaspoon basil leaves
1teaspoon oregano
1teaspoon parsley
1 1/2cups low fat cottage cheese
1/4cup grated Romano cheese
1-- egg
1pound peeled zucchini, cut lenghwise into slices
4ounces mozzarella cheese
1/4cup grated Romano cheese


Cook ground beef and onions in large skillet until browned. Drain off fat.  Stir in tomato sauce, garlic salt, basil, oregano and parsely; heat until boiling.  Reduce heat and simmer uncovered until mixture is consistency of spaghetti  sauce, about 10 minutes. Coat 9 x 9 x 2-inch pan with vegetable spray.  Mix cottage cheese, 1/4 cup Romano cheese and egg.  Layer half each of zucchini, cottage chesse mixture, meat sauce and mozzarella cheese.  Repeat.  Sprinkle top with remaining Romano cheese.  Bake, uncovered in 350 degree over 45 minutes.  Let stand 20 minutes before cutting into squares.  Serves 9.