Here is my favorite healthy lasagna recipe. It is from Anne Lindsay "Lighthearted Everyday Cooking". You can make it with precook lasagna noodles or cook them yourself. You can also make this one with zucchini or beef. They are both delicious. Enjoy.

In large nonstick skillet or Dutch oven, cook beef over medium heat for about 5 minutes or until browned, breaking up with a fork; pour off fat. Add onions and garlic; cook for 3 to 5 minutes or until softened. Add tomatoes, breaking up with a fork, Add water, tomato paste, oregano and basil; bring to a boil. Reduce Heat to medium-low until mixture has spaghetti sauce consistency. Season with pepper to taste. If too acidic, add 1 tsp granulated sugar to taste.

In large pot of boiling water, cook lasagna noodles for 10 to 12 minutes or until tender but firm. Drain and rinse under cold water; drain well.

Combine cottage cheese, mozzarella, egg and half of the parmesan.

Cover bottom of 13 x 9 (3.5L) baking dish sparingly with some of the tomato sauce; top with layer of lasagna noodles. Cover with half of the cheese mixture. Repeat with remaining sauce, noodles and cheeses to make 3 layers of each; than a final layer of tomato sauce. Sprinkle with remaining Parmesan cheese.

Bake, uncovered in 350 F (180 C) oven for 45 minutes or until hot and bubbly. Remove from oven and let stand for 5 to 10 minutes before serving.

Vegetarian Lasagna

Follow recipe above but omit beef (and egg if desired). Instead in a nonstick pan, heat 1tbsp vegetable oil over medium heat; add shredded unpeeled zucchini and 3/4 lb (375 g) coarsely chopped mushrooms along with onions and garlic. Cook until tender. Continue with recipe above.

Per Serving Calories 389, 13 g total fat, 3 g fiber, 31 g protein, 36 g carbohydrate, 73 mg cholesterol, 617 mg sodium, 656 mg potassium

Per Serving (Vegetarian with egg) 352 Calories, 11 g total fat, 5 g fiber, 25 g protein, 41 g carbohydrate, 52 mg cholesterol, 599 mg sodium, 913 mg potassium