Zucchini Lasagna

• 1 lb. ground chuck
• 1/4 lb. Italian sausage
• 1/2 c. chopped onion
• 1/2 c. diced green pepper
• 1/2 c. sliced fresh mushrooms
• 1 clove garlic, diced
• 1 (16 oz.) can Italian pear tomatoes, chopped up
• 1 small can tomato sauce
• 12 oz. grated Mozzarella cheese
• 4 oz. grated Cheddar cheese
• 1 small can tomato paste
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. Italian seasoning
• 7 to 8 zucchini squash, peel and slice into 1/4-inch slices
• 1/2 c. Parmesan cheese
• 1 (12 oz.) carton small curd cottage cheese or Ricotta cheese
• 4 oz. Provolone cheese, grated (if desired)

1. Brown ground chuck and Italian sausage.
2. Saute onion, green pepper, mushrooms and garlic with meat the last 10 minutes.
3. Drain meat and then add Italian pear tomatoes, tomato sauce, tomato paste, salt, pepper and Italian seasoning.
4. Cover and simmer 30 to 45 minutes.
5. Layer in a 9 x 12-inch baking dish:
6. 1/2 sauce, 1/2 zucchini, cottage or Ricotta cheese, 1/2 mixture of Mozzarella/Cheddar/Provolone cheese, 1/2 Parmesan cheese, remainder of zucchini, remainder of sauce, remainder of cheese mixture and Parmesan cheese.
7. Bake at 350u0b0 for 45 to 50 minutes. Allow to cool 10 to 15 minutes.
8. Cut and serve.
9. Makes about 8 adult servings.

ground chuck, italian sausage, onion, green pepper, mushrooms, clove garlic, italian pear tomatoes, tomato sauce, mozzarella cheese, cheddar cheese, tomato paste, salt, black pepper, italian seasoning, zucchini, parmesan cheese, cottage cheese, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372283 (may not work)