Zucchini Lasagna

Every year in our garden we have an abundant of zucchini. This recipe is a delicious way to use them.

Ingredients

1 pound lean ground beef or turkey

1/4 cup chopped onion

1 can (15 ounces) tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon pepper

3-4 medium zucchini (1-1/4 pounds)

1-1/2 cups cream-style cottage cheese

1 egg, beaten

3 tablespoons flour

2 cups shredded mozzarella cheese

Directions

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.

Meanwhile, cut zucchini into 1/4 inch slices. In small bowl, combine cottage cheese and egg. In a greased 3-quart baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture, half the meat mixture, and half of mozzarella cheese. Repeat layer of zucchini and flour.

Sprinkle with the rest of mozzarella cheese and remaining meat mixture. Bake at 375 degrees for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.

Yield: 6-8 servings.