Vegetable cooking spray
1/2 lb. lean ground beef
1/3 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 tsp. dried whole oregano
1/4 tsp. dried whole basil
1/4 tsp. pepper
1 c. low fat cottage cheese
1 egg
4 med. zucchini (I use 3)
2 tbsp. all purpose flour
1 c. (4 oz.) shredded mozzarella cheese

Coat a large skillet with cooking spray; place over medium high heat until hot. Cook ground beef and onion in skillet 8 minutes or until meat is browned and onion tender.

Drain meat mixture in a colander and pat dry with paper towel. Wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet; add tomato sauce, oregano, basil and pepper and bring to a boil. Reduce heat and simmer, uncovered 5 minutes, stirring occasionally. Combine cottage cheese and egg; set aside.

Cut zucchini lengthwise in 1/4 inch slices. Arrange half of zucchini in a 12x8x2 inch glass baking dish; sprinkle with 1 tablespoon flour. Spread cottage cheese mixture evenly over zucchini; top with half of meat mixture. Layer remaining zucchini and 1 tbsp. flour over meat mixture. Sprinkle evenly with mozzarella cheese; cover with remaining meat mixture. Bake lasagna at 350 degrees for 40 to 45 minutes or until zucchini is tender. Let stand 10 minutes before serving. Yield: 6 servings (about 225 calories per serving).