I'm not banded yet but I think this would be very band friendly. We eat it several times during the fall/winter. I cut way back on the bread crumbs (need some or else it will be soupy), use egg beaters, and sometimes use ground turkey or chicken instead of beef.

Zucchini Lasagna

Yield

10 servings

Ingredients

• 4 cups Water
  
• 6 cups sliced zucchini (about 3 medium)
  
• 1 pound ground round
  
• 2 garlic cloves, minced
  
• 2 cups low-fat spaghetti sauce (such as Muir Glen Organic)
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried basil
  
• 1/2 teaspoon dried oregano
  
• 2 cups fat-free cottage cheese
  
• 1 tablespoon dried parsley
  
• 2 large eggs, lightly beaten
  
• Cooking spray
  
• 1/2 cup dry breadcrumbs, divided
  
• 1 3/4 cups (3 1/2 ounces) preshredded part-skim mozzarella cheese, divided
  

Preparation

Preheat oven to 350°.

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

Place the beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.

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

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. 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:14.8gFiber:2.3gCholesterol:69mgIron:2.5mgSodium:554mgCalcium:153mgFrom Cooking Light, Oct. 2001

sounds yummy! thanks for sharing! :eek:

I make this w/ eggplant too. :frown:

Mines a low carb version/

I usually make a small one. Sorry I don't have the exact measurments. I usually just wing it. You get the idea. Layer w/ eggplant or zucchini on bottom & do rest how ever you choose to. ENJOY! :thumbs_up:

-1 eggpant or zucchini

-spaghetti sauce {whatever kind}

**only use a small amount or it will be way to watery.**

-ricotta cheese -{whole small container}

-hamburg or sausage- whatever meat you choose

{I make meatless a lot}

-cheddar cheese

-pepperoni on top {optional}

you can add mushrooms, onion, spinach :cool2: