Zucchini Lasagna

• 1 lb. extra lean ground beef
• 1 md. onion, finely chopped
• 1 garlic clove, minced
• 1 (15) can tomato sauce
• 1 tsp. salt
• 1 tsp. dried leaf basil
• 1 tsp. dried leaf oregano
• 1/2 tsp. dried leaf thyme
• 1/2 tsp. dried leaf marjoram
• 1-1/2 cup dry cottage cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 egg
• 4 md. zucchini
• 2 tbsp. all purpose flour, divided
• 1 cup shredded mozzarella cheese, divided

1. In a large skillet, brown beef with onion and garlic; drain off any fat.
2. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.
3. In a small bowl, combine cottage cheese, 1/2 of Parmesan cheese and egg; set aside.
4. Scrub zucchini; slice lengthwise into 1/8 inch thick slices.
5. Preheat oven to 350 F. Lightly oil a 13 x 9 inch baking dish.
6. Layer 1/2 of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour.
7. Top with 1/2 of cottage cheese mixture and 1/2 or meat mixture, then with 1/2 of mozzarella cheese.
8. Top with remaining zucchini; sprinkle with remaining flour.
9. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese.
10. Sprinkle remaining Parmesan cheese over top.
11. Bake, uncovered, 1 hour.
12. Let stand 20 minutes before serving.
13. Cut into 9 squares.
14. Makes 9 servings.
15. New Ideas for Casseroles.
16. .
17. B. Ojakangas

extra lean ground beef, onion, garlic, tomato sauce, salt, dried leaf basil, dried leaf oregano, dried leaf thyme, dried leaf marjoram, cottage cheese, parmesan cheese, egg, zucchini, flour, mozzarella cheese

Taken from www.foodgeeks.com/recipes/21434 (may not work)