FOOD FOR THE BODY

Zucchini Lasagna

1/2 lb. extra lean ground beef
1/3 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
4 medium zucchini
1 (8 oz.) carton low fat cottage cheese
1 egg
2 T. flour
1/4 lb. low fat or light mozzarella cheese, shredded

Brown ground meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Slice zucchini length-wise into 1/4-inch thick slices. In small bowl, combine cottage cheese and egg. Arrange 1/3 of zucchini in bottom of 8"X12" baking dish. Sprinkle with 1 T. flour. Top with all of cottage cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture.

Bake at 375* for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. For a 5" square serving, the points value is 5. Yummy!