Ingredients:

1 chopped onion
3 cloves garlic, chopped
1 ½ lb. extra-lean ground beef
1 can diced tomatoes, no salt added
1 can tomato paste, no salt added
1 tsp. dried oregano
1 tsp. dried basil
Freshly ground pepper
Pam – non fat cooking spray
¾ cup Provolone cheese, grated
¾ cup Mozzarella cheese, grated
¾ cup Mild Cheddar cheese, grated
¾ cup Parmesan cheese, grate
5 medium zucchinis cut lengthwise, 1/8″ thick

Directions:

• Preheat oven to 425°F (220°C).
• Spray skillet with PAM and cook onion and garlic for 2 minutes over medium-high heat
• Add meat and cook for 5 minutes. Break up meat by stirring.
• Incorporate tomatoes, tomato paste and herbs; season with pepper. Cover and let simmer 30 minutes on medium-low heat.
• Mix the 3 grated cheeses together in one bowl.
• Spread out zucchini slices on baking sheets and cook in the oven for 12–15 minutes. Transfer to a colander and let drain for 5 minutes.
• Cover bottom of a lasagna dish with meat sauce. Arrange zucchini slices slightly overlapped in a single layer. Top with meat sauce and cheese. Repeat layers: zucchini, meat sauce and top with cheese.

Allowances:

Makes 8 servings; count each serving as 4 proteins (group 6) and ½ restricted vegetable (group 2).

Recipe courtesy of Dairy Goodness