Keep it Simple Lasagna             

3 cups mini lasagna noodles   

1 medium zucchini, sliced      

1 cup low fat cottage cheese 

1/2 cup shredded mozzarella 

1/4 cup grated Parmesan cheese           

 1 egg white  

1/4 pound extra lean ground beef  

1 teaspoon oregano  

1 (25.5 oz) jar reduced fat and sodium spaghetti sauce

Cook noodles to desired doneness as directed on package, adding zucchini during last 2 minutes of cooking time. Meanwhile, heat oven to 400 degrees.  Spray 9 inch square pan with nonstick cooking spray.  In small bowl, combine cottage cheese, egg white and 1/4 cup  of the mozzarella cheese; mix well.  Set aside.  In large nonstick skillet over medium high heat, brown ground beef; drain.  Stir in spaghetti sauce and oregano; simmer 5 minutes.  Drain noodles and zucchini.  Spread small amount of sauce in bottom of sprayed pan.  Layer each half of noodles, zucchini, cottage cheese mixture and sauce; repeat layers.  Top with remaining 1/4 cup of mozzarella cheese and Parmesan cheese.  Bake at 400 degrees for 25 to 35 minutes or until lasagna is bubbly and top is golden brown.  Makes 6 servings.

Nutrition Information:  (per serving)
280 calories, 19 g protein, 35 g carbohydrate,
7 g fat, 20 mg cholesterol, 680 mg sodium
Dietary Exchange:  2 starch/bread, 1 vegetable,
2 lean meat