by Brenda Gorseth
16 slices zucchini (don’t peel)
Four uncooked lasagna noodles
24 oz can spaghetti sauce
1 c cottage cheese (I love 4%) with one egg mixed in
1 lb ground beef, cooked and seasoned
8 oz package mozzarella cheese
Italian spices (oregano, basil, etc)
Optional-sautéed onions/mushrooms/parmesan cheese
Spray 9 x 13 and lay the four lasagna noodles on the bottom; we chip off the corners of the outside ones so they nestle nicely. Sprinkle beef and pour 1/3 of the spaghetti sauce over it, then dollop ½ c of cottage cheese mix; use a spoon and mix it all together; it doesn’t have to be even, so don’t go all Betty Crocker on me. Sprinkle spices and any optional ingredients on this. Lay 8 of the zucchini slices on top and repeat above process. The last layer is only sauce, meat and the mozzarella cheese. Use a spatula to get all the sauce out but don’t rinse the can and pour over it (I do this for traditional lasagna to give the dish extra moisture but the zucchini has that covered. Cover and bake at 350 on center rack for an hour, fifteen minutes. Remove from oven and let sit on the counter 20 minutes to set.
This dish is great the next day and can be frozen after it is baked and reheated.