This recipe appears in another form on this forum. I've been experimenting with ways of making South beach more varied. Apperently he is coming out with a new cookbook, but until then I'll experiment.

Zucchini Lasagne (should be good for all phases)
Makes 8 servings

4-5 Zucchini (can also use croook neck squahs or a combination of)
1 tbsp olive oil
1 container (15oz) Low fat riccotta (lower fat then part skim)
2 cups shredded part skim mozzarella seperated
1 10oz package spinach
Garlic and onions to taste
around 1 pound lean ground meat (I use ostrich, buffalo, very lean beef,
tofu, or ground turkey could work)
Tomato sauce (Ragu light no sugar added, or make your own)

Preheat the oven to 350

Spray a 3 quart rectangular pan with cooking spray

Wash the zucchin and cut the ends off. Then slice length wise into thin slices. I use the slicer on my cheese grater. Sautee the zucchini slices in the olive oil. Cook the spinach according to package directions (I just microwave it). When the spinach is done, take a towel and press out as much moisture as possible. Mix together the riccotta, spinach, and 1 cup of the shredded mozzarella. In the same pan you cooked the zucchini, sautee the onion and garlic until clear. Then brown your gorund meat. When it is cooked, drain if nessecary. Add the tomato sauce and cook until heated through.

Layer 1 layer of zucchin over the bottom letting it overlap slightly when nessecary. Top with the meat and sauce mix. Next add the riccotta layer. Finish with a last layer of the noodles. (If you can get more layers in, go for it). Top with remianing mazzarella (I cheated and added more shreadded low fat cheese as I love cheese).

Place in oven and cook for 30 mins. When done let sit 10 mins.

For phase 2: Serve with some whole wheat bread made into garlic toast or a glass of red wine.