Zucchini Lasagna

[Grampa & Gramma]

This is great!

1 Pound lean ground beef
1/4 cup chopped onion
1 can (15 oz) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
4 medium zucchini (1 1/4 pound)
1 cup creamed cottage cheese
1 egg, beaten
3 tablespoons flour
1 cup (4 oz) shredded mozzarella cheese

In a large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and seasonings. Bring to a boil and simmer 5 minutes. Meanwhile, slice zucchini diagonally, into 1/4 inch slices. In a small bowl, combine cottage cheese and egg. In a greased 12 in. x 8 in. x 2 in. baking pan, place half the zucchini and sprinkle with half the flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375 F for about 40 minutes or until heated through. Remove from oven and sprinkle with additional cheese, if desired. Let stand 10 minutes before serving.

We use the garden tomato sauce put up last year, plus a little tomato paste, and fresh spices when available. I also go a little long on the cottage cheese, putting some on the second layer, and use regular (could't find "creamed!")

A caution: If you grow your own zucchini you have to be quick if you want to get one that is just "medium"! Bigger ones will work
You can probably use your own Lasagne recipe replacing the pasta with zucchini, or inovate as desired.
Don't over cook or the zucchini gets mushy.

[Katie]

OH MY!!!!! You should try stuffed zucchini!