Great Dinner

2-3 large zucchini, cut into lengthwise or round slices about 5/8 inch thick (enough zucchini slices to make two layers
i used 10 small cut lengthwise and i fryed in my cast iron pan with oil spray to cold outside to grill
olive oil, for brushing grill
4 cups your favorite low sugar pasta sauce (reduce it if it's not very thick.) make sure you jazz it up i like extra garlic and dry italian seasoning
1 1/2 cups low-fat cottage cheese
3 eggs i used egg sub.
2 cups grated reduced fat mozarella cheese
1 cup coarsely grated reduced fat Romano cheese
(use about 3 cups of any type of cheese that melts well)

Grill zucchini slices until they're lightly browned on both sides, but not fully cooked, about 5 minutes per side.

Preheat oven to 400F. Beat eggs in small bowl, then stir in cottage cheese.


Spray heavy ceramic or glass lasagna dish with non-stick spray or olive oil. (Be sure your dish isn't too shallow; I use a dish that's 3 inches deep, and 9" by 11" long.) Then make a layer of zucchini slices, a layer with 2 cups of sauce , a layer with half the cottage cheese-egg mixture, and a layer of about 1 1/2 cups cheese. Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese.

Bake about 45 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. (I hate to cover it with foil because the cheese always sticks to the foil, but you can cover it for part of the time if you don't want the top quite so brown.) Let sit at least 10 minutes before cutting, then cut into pieces and serve hot.

Serves 8
Thanks for Reading.
Margo