Garden Lasagna

Recipe ingredients

1 pound lasagna noodles, cooked
2 cups low fat cottage cheese
2 tablespoons fresh parsley
1/2 cup egg substitute
1/2 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces 93%lean ground beef
1 onion, chopped
2 cloves garlic, chopped
3 cups tomato, chopped
3 tablespoons chopped fresh basil
1/2 teaspoon fresh oregano
1 pound fresh spinach
1 pound zucchini, sliced

Recipe directions

Cook lasagna noodles until al dente. In bowl, mix cottage cheese, parsley, eggs, half of parmesan cheese, and half of the salt and pepper. In skillet, brown beef, onions and garlic together. Add tomatoes, basil, oregano and rest of salt and pepper. Simmer 30 minutes. Steam spinach and zucchini in seperate pots. Squeeze water from spinach. Spray lasagna pan with non stick cooking spray. Layer tomato sauce, noodles, spinach, cheese mixture then zucchini. Keep layering until all ingredients are used. Sprinkle rest of parmesan cheese on top. Bake at 350 degrees for one hour.