1/1 lb. lean ground beef or chicken
3 onions, chopped
2 crushed garlic cloves
5 1/2 oz. can tomato paste
28 oz. can crushed tomatoes
1 tsp. dried leaf thyme
Generous pinch of cayenne pepper
2 zucchini 
1 lb. low fat ricotta or 1% cottage cheese
2 tbsp. freshly grated Parmesan cheese
1 egg
8 to 12 oven ready lasagna noodles
3/4 cup grated, partly skim milk mozzarella cheese (about 4 oz.)

Makes 8 Servings

Recipe from Chatelaine Cook Book

Preheat oven to 350 degrees.  Crumble the beef into a large frying pan.  Set the pan over med. heat.  Add the onions and garlic.  Cook, stirring often, until the beef is well browned and the onions are soft, about 10 min. Then, stir in the tomato paste, crushed tomatoes and seasonings.  Cover and bring to a boil.  Then, reduce heat and simmer, covered, while preparing remainder of lasagna.

Grate zucchini in a food processor or use the large side of a grater.  Place in a bowl and stir in the ricotta, Parmesan cheese and egg.

To assemble the lasagna, spread one third of the meat sauce, about 1 3/4 cups, over the bottom of a 9x13" baking pan.  Spoon half the ricotta mixture over top, then cover with half of the noodles.

Make a second layer in same manner.  Then, top the noodles with remaining meat sauce and sprinkle with the mozzarella cheese.  Bake, uncovered, in the center of oven until bubbling and golden, about 1 hour.  When refrigerated, the lasagna keeps well for 2 days; individual servings for quick reheating in the microwave.

Note:
AT 326 calories a serving, this robust lasagna is a steal.  Use ground chicken in place of beef to cut calories even more, or omit both and add a chopped green pepper or diced mushrooms instead for a terrific vegetarian version.