Vegetable Lasagna Recipe

• 1/2 pound lean grnd beef
• 1/2 c. minced onion
• 1/2 c. minced green pepper, fresh or possibly frzn
• 1 clove garlic, crushed
• 1 (8 ounce.) can tomatoes
• 1 (8 ounce.) can tomato sauce
• 1/4 c. minced parsley
• 1 teaspoon crushed oregano
• 1 teaspoon crushed basil
• 1/2 teaspoon salt
• 1 1/2 c. low fat cottage cheese
• 1 egg
• 1 lg. zucchini or possibly 1 lg. eggplant, sliced
• 1 c. shredded Mozzarella cheese

1. Cook grnd beef, onion, green pepper and garlic in a large saucepan till the meat is brown.
2. Drain off fat.
3. Add in tomatoes, tomato sauce, 1/2 parsley, oregano, basil and salt.
4. Heat to boiling, stirring occasionally; reduce heat, simmer, uncovered 1 hour.
5. Mix together the cottage cheese, egg and remaining parsley.
6. In ungreased 8 inch square baking dish, spread thin layer of meat sauce.
7. Layer 1/3 each of zucchini, sauce, Mozzarella cheese and cottage cheese mix.
8. Repeat twice.
9. Bake, uncovered, 350 degrees for 45 min.
10. Let stand 15 min.
11. Serves 4.

lean grnd beef, onion, green pepper, clove garlic, tomatoes, tomato sauce, parsley, oregano, basil, salt, cottage cheese, egg, zucchini, mozzarella cheese

Taken from cookeatshare.com/recipes/vegetable-lasagna-18540 (may not work)