Zucchini Lasagna

Recipe adapted from Food.com

Ingredients

• 2½ c. zucchini, sliced lengthwise ¼" thick (about 2 medium)
• ½ lb. lean ground beef
• ¼ c. onion, chopped
• 2 small tomatoes, diced
• 1 (6 oz.) can tomato paste
• 1 garlic clove, minced
• ½ tsp. dried oregano
• ½ tsp. dried basil
• ¼ tsp. dried thyme
• ¼ c. water
• ⅛ tsp. pepper
• 1 egg
• ¾ c. low-fat cottage cheese (or low-fat ricotta)
• ½ c. mozzarella cheese, shredded
• 1 tsp. flour

Preparation

• Grill or sauté zucchini until tender (about 2 min.), drain and set aside.
• Sauté meat and onions until meat is brown and onions are tender; drain fat.
• Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer uncovered for 10 min.
• Beat egg in small bowl; add cottage cheese, half of shredded cheese and flour.
• In 1½ qt. baking dish, arrange half of the meat mixture.
• Top with half of the zucchini and all the cottage cheese mixture; top with remaining meat and zucchini.
• Bake uncovered at 375 degrees for 30 min.
• Sprinkle with remaining cheese, bake 10 min.

Serves 4.