Zucchini Lasagna

This recipe is so delicious!!! I know, it sounds very healthy and I guess it is, but the zucchini gives a nice buttery flavor and I don't even miss the noodles! I promise your family will like it because mine sure does!
 I adapted this recipe from the Taste of Home Ground Beef cookbook. Mine contains a little less zucchini (I always have a little leftover) and lots more cheese. Enjoy!

Zucchini Lasagna

1 pound ground beef

1 medium onion chopped

1 - 15 oz. can tomato sauce

½ tsp. salt

½ tsp. dried oregano

¼ tsp. dried basil

Dash pepper

4 medium zucchini, cut lengthwise into ¼” strips

2 tbs. flour

1 cup small curd cottage cheese

1 egg

1 ½ cups shredded mozzarella cheese

¾ cup grated parmesan cheese

Preheat oven to 375*. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, salt, oregano, basil, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. In a greased 11x17 baking dish, layer half of the zucchini, making sure that it doesn’t overlap. Sprinkle 1 tbs. flour over the top. In a separate bowl combine the cottage cheese and egg, mix well. Spread over the zucchini. Layer the pan with half the meat mixture, remaining zucchini and flour. Top with mozzarella cheese and the remaining meat mixture. Sprinkle the top with parmesan cheese. Bake uncovered for 40 minutes or until heated through. Let stand 5-10 minutes before serving. Yield: 4-6 servings.

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