Crab and Mushroom Lasagna

1 lb. zucchini - sliced lengthwise - separated into 2 parts
2/3 cup fresh mushrooms - sliced
2 cup marinara sauce - separated into 3 parts
1 lb. shredded crab meat (fresh or frozen)
1 1/2 cup low fat cottage cheese
1/2 cup part skim Mozzarella cheese - shredded - separated into 2 parts
1/2 cup Parmesan cheese - grated - separated into 2 parts

Arrange half the zucchini to cover the bottom of a 9 X 12 baking dish. Add sliced mushrooms. Spoon some marinara sauce over the top. Spread the crab over the vegetables and top with more sauce. Spread the cottage cheese over the crab. Sprinkle with half the Mozzarella and Parmesan cheeses. Add the remaining zucchini and pour the rest of the sauce over the top. Sprinkle with remaining cheeses.

Loosely cover with foil and bake 350F degrees for 45 - 50 minutes. If top needs browning, remove foil for last 10 minutes of baking.

Makes 6 servings.

AUTHOR: Lori A