Join Barry Roberts and Peggy Saxton this Friday, August 3rd, as they discuss health and healthy recipes. The highlighted recipe of this segment will be Zucchini Lasagna!

Zucchini Lasagna
Prep time: 15-20 minutes.
Total time: 1 hour 30 minutes.
6 servings

What You Need

• 1/2 lb lean ground beef
• 1/3 cup chopped onion
• 1 can (15 oz) tomato sauce
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/4 tsp basil
• 1/8 tsp pepper
• 4 medium zucchini
• 8 oz low-fat cottage cheese
• 1 egg
• 2 Tbsp flour
• 1/2 lb part-skim mozzarella cheese, shredded

Make It

1. In a large skillet, over medium heat, cook grond beef and onion until onion is tender (about 10 minutes). Drain grease.
2. Add tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to low and simmer for 5 minutes to blend flavors, stirring occasionally.
3. Slice zucchini lengthwise into 1/8-1/4 inch thick slices
4. In a small bowl, combine cottage cheese with egg until well mixed.
5. In the bottom of a large rectangular baking dish, arrange half of the zucchini in a layer and sprinkle with 1 tbsp of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini and flour; sprinkle with mozzarella and the remaining meat mixture.
6. Bake for 1 hour at 350 degrees until hot and bubbly and zucchini is fork-tender. Let stand for 10 minutes before cutting.

Nutrition Facts

• Calories: 180
• Carbs: 11.3 g
• Dietary Fiber: 1.48 g
• Protein: 15.3 g
• Sodium: 860.78 mg
• Total Fat: 8.01 g