Zucchini Lasagna

Another pasta-less idea, using veggies instead of noddles, this time
inspired by the March/April issue of Clean Eating magazine. I changed
the recipe a little to make it less soupy. If you like this, you
should try spaghetti squash instead of noodles, too.

Nutrition: 235 Cal, 6g fat, 17g carb, 29g protein (based on my tomato
sauce)

1 lb ground beef, browned and rinsed
1 clove of garlic, crushed
1 small onion, diced
3 medium zucchini, sliced 1/4" thick
1 jar spaghetti sauce ( I used Trader Joes Organic with Mushrooms, 25oz)
2 c low fat cottage cheese
1 egg
3oz mozarella, divided and shredded

Cook, drain, and rinse the ground beef and set aside. While the beef
is browning, steam the zucchini slices until soft, about 3 minutes.
Set the slices aside and let them cool slightly.

Spray your pan with non-stick spray and sauté the onion until
translucent, then add the garlic and cook for one more minute. Mix in
the beef and the whole jar of tomatoes sauce.

In another bowl, combine 1oz shredded mozzarella cheese, the egg, and
the cottage cheese.

Gently squeeze the steamed zucchini to remove excess water, then layer
1/3 of the slices on the bottom of a 9x9 pan. Spread half of the
cheese mixture over the zucchini, then add half of the sauce mixture.
Make another zucchini layer, followed the another cheese and sauce
layer. Finally, layer the remaining 1/3 of the zucchini over the top,
and spread the rest of the shredded mozzarella over everything. Bake
for about 30 minutes, until the cheese on top is melted and slighly
browned. Mmmmm.