Grilled Zucchini "Lasagna" with Italian Sausage, Tomato, and Basil Sauce

2-3 large zucchini, cut into lengthwise or round slices about 5/8 inch thick (enough zucchini slices to make two layers
olive oil, for brushing grill
4 cups your favorite tomato-basil pasta sauce (I used Sausage and Basil Marinara Sauce. Simmer the sauce for a bit to reduce it if it's not very thick.)
1 1/2 cups low-fat cottage cheese
3 eggs
2 cups grated mozarella cheese
1 cup coarsely grated Romano cheese
(use about 3 cups of any type of white cheese that melts well)

Brush grill with olive oil and preheat to high heat. (You can only hold your hand there for a few seconds at that heat.) While grill heats, cut zucchini into slices about 5/8 inch thick. Grill zucchini slices until they're lightly browned on both sides, but not fully cooked, about 5 minutes per side.

Preheat oven to 400F. Beat eggs in small bowl, then stir in cottage cheese.

Spray heavy ceramic or glass lasagna dish with non-stick spray or olive oil. (Be sure your dish isn't too shallow; I use a dish that's 3 inches deep, and 9" by 11" long.) Then make a layer of lasagna slices, a layer with 2 cups of sauce, a layer with half the cottage cheese-egg mixture, and a layer of about 1 1/2 cups cheese. Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese.

Bake about 45 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. (I hate to cover it with foil because the cheese always sticks to the foil, but you can cover it for part of the time if you don't want the top quite so brown.) Let sit at least 10 minutes before cutting, then cut into pieces and serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user TLHORGAN.