When life gives you zucchini, make zucchini lasagna!
Ingredients
- 1 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) tomato sauce
- 1 large egg, lightly beaten
- 1 cup 2% cottage cheese
- 4 medium zucchini (about 1-3/4 pounds)
- 3 tablespoons all-purpose flour
- 1 cup shredded part-skim mozzarella cheese
- additional shredded mozzarella cheese, optional
Instruction
- Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
- Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Toss zucchini with the flour. Layer half the slices in a greased 13x9-in. baking dish. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini slices; sprinkle with any remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
- Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
