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Contributed by:
 Anne-Marie B.

Ingredients: 1 bread loaf pan 2 medium zucchini 5-6 mushrooms, sliced 1/2 cup chopped Spanish onion (10g C) 1 cup low-fat spaghetti sauce (i.e. Healthy Choice) (24 g C) 2 tablespoons tomato paste Sweet basil, oregano, garlic to taste 1/2 cup veggie ground round or 5 tablespoons TVP (15g P, 6g C) 2 tsp. canola or olive oil (9g F) 1/4 cup egg beaters (5g P) 1/3 cup 1% cottage cheese (10g P, 4g C) 1/2 cup shredded 3-blend cheese or mozzarella cheese (18g P, 10g F) 2 tablespoons light parmesan cheese (6g P, 2g F)

Directions:

• Slice zucchini lengthwise into 6 even slices and brush or spray with olive oil.

• Broil for about 5 minutes or until desired tenderness is reached. (Note: The zucchini will not soften when baking in lasagna).

• Sauté mushrooms and onions in oil. Add veggie ground round last 2 minutes of cooking.

• Add spaghetti sauce, tomato paste and spices and heat thoroughly. Mix cottage cheese with egg beaters.

• Put some sauce mixture in bottom of bread loaf pan.

• Layer 2 slices of zucchini. Top with 1/3 of sauce mixture, then 1/3 of cottage cheese mixture and 1/3 of shredded cheese.

• Repeat layers 2 more times ending with shredded cheese. Sprinkle parmesan cheese on top.

• Cover with foil and bake @ 350 degrees for 30 minutes.

• Remove foil and bake for another 20 minutes.

• Uncover and let stand for 10 minutes covered with foil.

• Cut in half. Serve with salad to round out carbs with each serving.

Remark: Makes 2 servings (4 blocks each).
Total = 54P (8 blocks), 21F (7 blocks), 54 C (6 blocks).