Layered Zucchini Lasagna(No Noodles!)

A great recipe from Cooking Light! Here's to zucchini! A great alternative to traditional lasagna!

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 4  cups water
• 6  cups  sliced zucchini (about 3 medium)
• 1  lb  ground round (or use ground turkey, or meatless crumbles)
• 3  garlic cloves, minced
• 2  cups  reduced-fat spaghetti sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 2  cups fat-free cottage cheese (may use part ricotta or goat cheese)
• 1  tablespoon dried parsley
• 2  large eggs, lightly beaten
•  cooking spray
• 1⁄2 cup  dry breadcrumbs, divided
• 1 3⁄4 cups  preshredded part-skim mozzarella cheese, divided

Directions

1. Preheat oven to 350°F.
2. Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
3. Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
4. Combine the cottage cheese, parsley, and eggs in a medium bowl.
5. Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
6. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.