Fit Villains: Selfish, Shameless, Sassy, Fitness.

Substitute: Baked zucchini slices for noodles. Make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini. You want them firm, not crisp. - Lise Battaglia

Carbs Eliminated: 36 g per serving

Servings Per Recipe: 4

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)  
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

Prep Time: 20 mins

Total Time: 50 mins

1. Sprinkle seasoning (oregano, basil, thyme) evenly on zucchini strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes.
   
2. In a pan, brown meat and onions until onions are tender; drain fat. Add tomatoes, tomato paste, garlic, water & pepper. Bring to a boil.
3. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
4. In a separate small bowl slightly beat egg.
5. Add cottage cheese, half of shredded cheese and flour.
6. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
7. Bake uncovered at 375 degrees F for 30 minutes.
8. Sprinkle with remaining cheese. Bake 10 minutes longer.
9. Let stand 10 minutes before serving.

Nutrition Facts: Serving Size: 1 (317 g)

Calories 261.0 Total Fat 11.6 g Sodium 630.9 mg Total Carbohydrate 16.1 g Dietary Fiber 3.4 g Sugars 10.5 g Protein 24.4 g