Veggie Lasagna

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).