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: Click on the ingredient links to learn the nutritional information for all the Zucchini Lasagna ingredients. The serving size for any ingredient in Zucchini Lasagna may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.