Zucchini Lasagna

• 3/4 lb. ground beef
• 1/2 c. onion, finely chopped
• 1 (15 oz.) can tomato sauce
• 1/2 tsp. crushed dried oregano
• 1/2 tsp. crushed dried basil
• salt and pepper to taste
• 4 medium zucchini squash (approximately 8-inches long)
• 1 c. Ricotta or large curd cottage cheese
• 1 egg
• 1/2 lb. grated Mozzarella cheese
• ground Parmesan cheese

1. In a large skillet, cook beef and onion until browned.
2. Drain fat.
3. Add tomato sauce, herbs, salt and pepper.
4. Simmer, uncovered, for 10 minutes, stirring occasionally.
5. Slice zucchini lengthwise into 1/4-inch slices.
6. Arrange half of the zucchini slices in an 11 x 7-inch baking dish.
7. Salt lightly.
8. Beat Ricotta or cottage cheese with egg; spread on zucchini.
9. Top with half the cheese mixture and half of the sauce.
10. Layer with remaining zucchini, cheese and sauce.
11. Sprinkle generously with Parmesan cheese. Pre-heat oven 350u0b0.
12. Bake uncovered 40 minutes or until hot and bubbly and zucchini is tender.
13. Let stand 10 minutes before serving.

ground beef, onion, tomato sauce, oregano, basil, salt, zucchini, ricotta, egg, mozzarella cheese, ground parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084844 (may not work)