Zucchini Lasagna

• 1 lb. ground beef (I use ground turkey)
• 1/4 c. chopped onion
• 1 (15 oz.) can tomato sauce
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. ground pepper
• 4 medium zucchini (1 1/4 lb.)
• 1 c. cottage cheese
• 1 beaten egg (I use egg substitute)
• 3 Tbsp. flour
• 1 c. shredded Mozzarella cheese (I use Parmesan cheese)

1. Brown meat and onion.
2. Add tomato sauce and seasonings.
3. Bring to boil and simmer 5 minutes.
4. Slice zucchini crosswise into 1/4-inch slices.
5. In small bowl combine cottage cheese and egg. In greased 12 x 8 x 2-inch pan, place half the zucchini and sprinkle with half the flour.
6. Top with cottage cheese mixture and half the meat mixture.
7. Repeat layer of zucchini and flour. Sprinkle with cheese and remaining meat mixture.
8. Bake at 375u0b0 for about 40 minutes or until heated through.
9. Remove from oven and sprinkle with additional cheese, if desired.
10. To cut more easily, let stand 10 minutes before serving.
11. Yield:
12. 6 to 8 servings.

ground beef, onion, tomato sauce, salt, oregano, basil, ground pepper, zucchini, cottage cheese, egg, flour, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458680 (may not work)