Vegetable Lasagna

By McCarleyRHLAC

128 Cals, 4.6g fat, 4.8 carbs & 16.7g protein
Estimated WWpts per serving: 3

Ingredients

• 6 cups sliced zucchini (I cut mine up but you can slice lengthwise to make more like the noodles)
• 1 lb lean greound beef
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/8 tsp garlic powder
• 1 6oz can tomato paste
• water - 1/2 of the tomato paste can
• 1 cup cottage cheese (I used low fat)
• egg substitute equivalent to 1 egg OR 2 egg whites
• 2 cup mozzarella cheese

Preparation

Step 1

Heat oven to 350*
1-Brown beef in skillet. Drain fat. Add basil, oregano, garlic powder, tomato paste & water. Stir over low heat until well mixed. Remove from heat.
2-While meat is cooking, slice zucchini
3-In a bowl mix cottage cheese, egg & 1 c of mozzarella (save the other cup for the top).
4-Layer in a lightly greased (I use Pam cooking spray) 9x13 baking dish--- zucchini, meat, cheese, repeat.
5-Sprinkle top with remaining mozzarella
6-Bake uncovered at 350* for 30-40 minutes