Zucchini Lasagna

1  lb.		extra lean hamburger
6  ounces		tomato paste
11  ounces		of V8 juice
1		Campbells tomato soup
12  ounces		lowfat cottage cheese
2  tablespoons		finely chopped parsley
2  tablespoons		chopped basil
5  cups		medium zucchini, thinly sliced
12  ounces		skim grated mozzarella cheese

Tip: For nutritional information on all the ingredients in Zucchini Lasagna just click on each ingredient name. Then adjust the serving size for any Zucchini Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown beef and add tomato paste, V8 and can of soup to the mixture..Combine the cottage cheese, parsley and basil together. Set aside. Place one half of the sliced zucchini in a 13 x 9 x 2 pan that has been sprayed with Pam. Follow with half of the cottage cheese mixture, half of the mozzarella cheese and half of the meat mixture. Continue with another layer this time ending with the mozzarella cheese. Bake at 350 degrees for 40 to 45 minutes.