Zucchini Lasagna

LexiAtel

2 medium zucchinis, sliced the long way, not like disks(they are roughly 10 inches long, and where I come from, is packed in 3)
1 pound lead beef
1 onion, chopped
1 yellow bell pepper
2 cups red pasta sauce
2 eggs
1 1/4 cup low fat cottage cheese
1 cup cheddar cheese

Directions:

1
Cook zucchini until tender, drain and set aside. Fry meat, bell pepper, and onions until meat is brown, pepper and onions are tender; drain fat (if any)
2
Mix in the pasta sauce. Turn off heat.
3
In small bowl slightly beat egg.
4
Add cottage cheese and half of shredded cheese.
5
In a 13x9 baking pan, arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6
Bake uncovered at 375 degrees F for 30 minutes.
7
Sprinkle with remaining cheese. Bake 10 minutes longer.

Serves 12.
Calories 149, Carbs 7g, Fat 10g, Protein 11g, Sugar 3g, Sodium 397g

For more recipes, check out the Naturally Slim and Hot Weight loss group;
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Thanks to http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749 for the photo and recipe inspiration