Elaine'S Zucchini Lasagna

• 3/4 lb. lean chopped meat
• 2 cloves garlic, crushed
• 1/4 c. grated carrots
• 1/2 tsp. oregano
• salt and pepper to taste
• 8 oz. low-fat cottage cheese
• 6 oz. part skim milk Mozzarella cheese, grated
• 1/2 c. finely chopped onion
• 1/2 c. diced green pepper
• 16 oz. can plain tomato sauce
• 1/2 tsp. basil
• 4 or 5 medium zucchini (unpeeled)
• 1 egg

1. In a large skillet, brown beef.
2. Drain fat.
3. Add onion, garlic, green pepper, carrots, tomato sauce and seasonings. Simmer uncovered 10 minutes, stirring occasionally.
4. Spray a nonstick 8 x 12-inch baking dish with cooking spray.
5. Remove ends of zucchini; slice lengthwise about 1/4-inch thick.
6. Arrange half the slices on bottom of baking dish.
7. Beat together cottage cheese and egg.
8. Spread over zucchini in baking dish.
9. Top with a layer of meat sauce and Mozzarella.
10. Layer remaining zucchini, meat sauce and Mozzarella.
11. Bake uncovered 40 minutes in a preheated 350u0b0 oven.
12. Let stand 10 minutes before serving.
13. Makes 4 servings.

lean chopped meat, garlic, carrots, oregano, salt, lowfat cottage cheese, mozzarella cheese, onion, green pepper, tomato sauce, basil, zucchini, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018991 (may not work)