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
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