Lo-Cal Lasagna

  • Yield 9 servings


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



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