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ZUCCHINI LASAGNE

Source of Recipe

Jennifer Duce-Best of Open Line Bulletin


Recipe Link: www.n-connect.net/lynxy/uvwxyz.html

List of Ingredients

½ pound ground beef
1/3 cup chopped onion
1 15 ounce can of tomato sauce
½ teaspoon salt
½ teaspoon oregano leaves
¼ teaspoon basil
1/8 teaspoon pepper
4 medium zucchinis
1 8 ounce creamy cottage cheese
1 egg
2 tablespoons flour
¼ pound of shredded mozzarella cheese



Recipe

In a 10 inch skillet, over medium high beat, brown the beef and onion. Drain. Add the tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to simmer for 5 minutes, stirring occasionally. Slice the zucchini lengthwise into ¼ inch slices. In a small bowl, combine cottage cheese and egg and mix well. In the bottom of a 9 x 13 inch pan arrange half of the zucchini slices in a layer and sprinkle with 1tablespoon of the flour. Top with cottage cheese mixture and half of the meat mixture. Repeat with
remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° until hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving. (Only 295 calories per serving.)