Skinny Lasagna(Zucchini Lasagna Bake)

• 1 1/4 lb. Italian sausage, removed from casing
• 5 Tbsp. unsifted flour
• 6 c. sliced zucchini
• 1 c. chopped onion
• 2 Tbsp. butter
• 1 (16 oz.) carton cottage cheese
• 1/4 c. grated Parmesan cheese
• 2 eggs, well beaten
• 1/2 tsp. garlic salt
• 1 large can tomato sauce
• 1 c. shredded Mozzarella cheese

1. Heat oven to 350u0b0.
2. Saute sausage lightly; place in bottom of deep casserole.
3. Cook zucchini and onion in frypan with butter until tender, but not brown.
4. Remove from heat and toss 4 tablespoons flour with zucchini mixture.
5. In medium bowl, mix cottage cheese, grated cheese, eggs, salt and 1 tablespoon flour. Spoon evenly over zucchini mixture; spread half of tomato sauce over all.
6. Bake at 350u0b0 for 30 to 35 minutes.
7. Top with Mozzarella cheese.
8. Bake 2 minutes more.
9. Serve while hot.

italian sausage, flour, zucchini, onion, butter, cottage cheese, parmesan cheese, eggs, garlic salt, tomato sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620562 (may not work)