lasagna, low carb vegetarian style

1 14oz can tomato sauce
1 med. Zuccini diced
2 large mushrooms diced
1 TBSP Italian seasoning (any profered)
1 14.5 oz can diced drained tomato
1.5 cups cottage cheese
2.5 cups mozzarella cheese shredded
1 med to large eggplant peeled and sliced thinly

cook the seasoning, tomato sauce, diced tomato, zuccini, and mushroom until fairly thick. this is the suce for your lasagna. The sliced eggplant are your noodles. Assemble in layers. a layer of eggplant, thin blobs of cottage cheese, thin layer of mozzarella thin layer of sauce and start over with the eggplant on the next layer. make as may layers as you want, i usually make two layers with this recipe. then I do a top layer . the top layer is first eggplant then sauce. cook for 45 min to an hour, no rush eggplant is very wet. When it is as done as you like top with remaining mozzarella cheese and cook until bubbly and golden. I can't offer a time for that, just watch it or it will burn. let sit 10 minutes before serving. if you would like a thicker sauce add cornstarch, but don't forget to account for the extra carbs.

Number of Servings: 4

Recipe submitted by SparkPeople user DIN0NUT.