Zucchini Lasagna

Zucchini replaces pasta to reduce the total calorie count.

• Ready In: 1 hr 25 mins
• Serves: 9

Ingredients

• 1  lb  extra lean ground beef
• 1  medium onion, finely chopped
• 1  garlic clove, minced
• 1 (15 ounce) can tomato sauce
• 1  teaspoon salt
• 1  teaspoon dried leaf basil
• 1  teaspoon dried oregano leaves
• 1⁄2 teaspoon dried leaf thyme
• 1⁄2 teaspoon dried leaf marjoram
• 1 1⁄2 cups dry curd cottage cheese
• 1⁄2 cup  grated parmesan cheese, divided
• 1  egg
• 4  medium zucchini
• 2  tablespoons all-purpose flour, divided
• 1  cup  shredded mozzarella cheese, divided

Directions

1. In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.
2. In a small bowl, combine cottage cheese, ½ of Parmesan cheese and egg; set aside.
3. Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350°F.
4. Lightly oil a 13 x 9 inch baking dish. Layer ½ of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with ½ of cottage cheese mixture and ½ or meat mixture, then with ½ of mozzarella cheese.
5. Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.
6. Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.
7. New Ideas for Casseroles. . B. Ojakangas.