4 med. zucchini
1 c. low fat cottage cheese with 1 tsp. basil, 1/2 tsp. black pepper, 1 tsp. fresh parsley
2 c. vegetable tomato sauce
Vegetable Spray

Slice the zucchini lengthwise into quarter inch thick slices. Place zucchini on a cookie sheet sprayed with vegetable spray. Broil zucchini turning frequently, until lightly brown. In shallow baking pan, alternate layers of tomato sauce, zucchini slices, mushrooms and cheese mixture, finishing with tomato sauce. Bake in 350 degree oven for 1 hour or more, if lasagna appears to be watery. Let lasagna cool for 15 minutes before cutting into squares. Serve with more tomato sauce if you like.

Serving equivalent: 1 serving dairy; 2 servings vegetable.