Zucchini Lasagna

Name: Zucchini Lasagna
Ingredients: 1 dash olive oil; 12 cup onion, chopped; 3 garlic cloves, finely chopped; 1 lb lean ground beef (for a vegetarian meal you can leave meat out) or 1 lb sausage (for a vegetarian meal you can leave meat out); 1 (26 ounce) jar spaghetti sauce; 2 cups low fat cottage cheese; 12 cup fresh parmesan cheese, grated; 1 egg; fresh ground pepper; 2 -3 zucchini; 3 teaspoons flour; 3 tablespoons fresh basil, snipped; 2 tablespoons fresh oregano, snipped; 1 cup lowfat mozzarella cheese, shredded

14 ingredients

12 steps

Ingredients

1 dash olive oil
12 cup onion, chopped
3 garlic cloves, finely chopped
1 lb lean ground beef (for a vegetarian meal you can leave meat out) or 1 lb sausage (for a vegetarian meal you can leave meat out)
1 (26 ounce) jar spaghetti sauce
2 cups low fat cottage cheese
12 cup fresh parmesan cheese, grated
1 egg
fresh ground pepper
2 -3 zucchini
3 teaspoons flour
3 tablespoons fresh basil, snipped
2 tablespoons fresh oregano, snipped
1 cup lowfat mozzarella cheese, shredded

Directions

1

Saute the onion, garlic and beef until cooked.
2

Drain meat.
3

Add sauce and simmer until heated through.
4

Combine cottage cheese, egg, parmesan and a dash of freshly ground pepper.
5

Spray a 11x13 pan with nonstick cooking spray.
6

Slice zucchini lengthwise into 1/4 inch slices, layer half in the 11x13 pan.
7

Sprinkle with flour.
8

Spread with half the cottage cheese mixture, all of the snipped herbs and sauce/meat mixture.
9

Repeat another layer with zucchini, cottage cheese mixture, and sauce/meat mixture.
10

Top with mozzarella cheese.
11

Bake at 350 for 40 minutes.
12

Let stand for 15 minutes before serving.