1 garlic clove, minced
1 T dried parsley flakes
1 T dried basil
1/8 tsp salt
1 can diced tomatoes, drained
3/4 C. 1% cottage cheese
4 slices or 3 oz. low-fat mozzarella cheese
1 T dried parsley flakes
2 T eggbeaters
1-2 small to medium zucchini squash
In a large skillet, brown meat with garlic. Drain any fat and add the next 4 ingredients (parsley, basil, salt, tomatoes). Simmer uncovered for 45 minutes, stirring occasionally.
Slice zucchini lengthwise in strips. This will be your "noodles." I include the peel but don't use the core with the seeds. 
Boil in hot water for 3-5 minutes, depending on how thick your slices are. Drain on paper towels.
Combine in a bowl cottage cheese, eggs, and the other T dried parsley.
Now it's time to start assembling! In a smallish greased bread loaf pan, I like to start with a sprinkling of meat on the bottom.Next add a layer of zucchini "noodles."
Top with half the cottage cheese mixture. 
Add almost half the mozzarella cheese. 
Cover with half of the meat mixture. 
Repeat layers - zucchini, cottage cheese, mozzarella cheese, meat. Top with the last of the mozzarella cheese or I also think a sprinkling of parmesan cheese would be good here.Bake 20-30 minutes at 350 degrees until the cheese melts and lasagna looks bubbly.
Wait 10-15 minutes before serving (if you can!)This makes 2 servings of Lean and approximately 1 serving of green, depending on how much zucchini you use. I think it's nice with a small lettuce and cucumber salad.
Notes: This is a rich dish, even though I think I've kept within the Lean/Green guidelines. I wouldn't recommend eating it every night!
Also, I prefer a non-runny lasagna and so far both times I've made this it's been a little on the runny side. Next time I make it I might add half a can of tomato paste to the meat, and subtract a little cottage cheese and replace it with (a much smaller amount of) parmesan cheese, just to thicken things up a bit.
The photos here are not of the 2 portion version, I doubled my recipe in the pictures so I could share with my family.
6 comments:
That looks so yummy... can't wait to get this show on the road and start Medifast already.
I wanted to thank you for the comment- thank you for reading my blog. I'll have to get that book, thank god for amazon.com- grin. No, I don't hate you- at least you didn't tell me to keep my legs in the air. My hope is that Medifast will, if nothing else, help me lose enough weight to make a little chocolate icing-eyed baby.
See I leave long comments too- thanks again and keep those recipes coming- YUM!
Thanks alot for your recipe. I'm going into week 3 of the diet and i'm not too bored with the food, but this lasagna will definitely spice things up a bit.
what a neat idea to use Zucc. as 'noodles'!! this'll be a great transition/maintance recipe so I can always keep the carbs down!! THANKS!
(plus I'm sure I'll be trying this in a few weeks, right now I'm trying to do basics for a couple weeks, then a tweaking I go!) lol
Hi, I'm just curious, do you know if I can make a large batch of this and then freeze it for later? I'd like to try this recipe on my hubby, and if he likes it, I'd like to cut it into serving sizes and freeze them in rubbermaid containers so we can just grab and go for lunch. :)
This was a great recipe. My husband and I both liked it very much. I made a second one to put in the freezer.
Just making this for the first time and am going to use 14 oz of the canned crushed tomatoes though I have the 28 oz can...please be more specific in future. thanks
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