4 med. zucchini, sliced
2 tbsp. cooking oil
3 med. onions, chopped
1 qt. spaghetti sauce
1 clove garlic, grated
8 lasagna noodles
2 lbs. Mozzarella cheese
8 oz. Ricotta cheese
4 oz. Parmesan cheese
3 tbsp. parsley
2 tbsp. dried oregano
1/4 tsp. garlic salt

1. Saute zucchini slices and onions in cooking oil until onions are clear.

2. Heat the spaghetti sauce and garlic while waiting for the zucchini and onions to heat.

3. Cook lasagna noodles in boiling water until tender.

4. Combine cheeses and herbs.

5. Layering ingredients: Put tiny bit of sauce in bottom of baking dish. Add noodles; then some sauce; then vegetables; then cheese mixture. Repeat twice, ending with cheese on top.

6. Bake at 350 degrees for 30 minutes. Cool for 10-15 minutes.

7. Makes 8 servings.

Per Serving: Cal 623; Pro 31.5 gm; CHO 39 gm; Fat 39.2 gm; Chol 106 mg; Sodium 1155 mg.

Diabetic Exchanges: Meat - 3; milk - l; bread - 1; vegetable - 2; fat - 4.