Zucchini Lasagna

13 ingredients
3 steps

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/4 cup chopped onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) tomato sauce
  • 1 large egg, lightly beaten
  • 1 cup 2% cottage cheese
  • 4 medium zucchini (about 1-3/4 pounds)
  • 3 tablespoons all-purpose flour
  • 1 cup shredded part-skim mozzarella cheese
  • Additional shredded mozzarella cheese, optional

Directions

  1. 1
    Preheat 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
  2. 2
    Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half of the slices in a 13x9-in. baking dish coated with cooking spray; dust with half of the flour. Top with cottage cheese mixture and half of the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
  3. 3
    Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

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