Zucchini Lasagna
6 to 8 servings

3/4 pound ground beef
1/2 cup finely chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
Salt and freshly ground pepper
4 medium zucchini (about 8 inches long)
salt
1 8-ounce carton ricotta or large-curd cottage chees
1 egg
1/2 pound mozzarella cheese
Grated Parmesan cheese
Preheat oven to 350 F. Cook beef and onion in large skillet; drain off fat. Add tomato sauce and seasonings and simmer uncovered 10 minutes more, stirring occasionally.
Slice zucchini lenghwise about 1/4 inch thick. Arrange half the slices in an 8x12-inch baking dish. Salt lightly. Beat ricotta or cottage cheese with egg; spread on zucchini. Top with half of mozzarella and half of meat sauce. Layer with remaining zucchini, mozzarella and sauce. Sprinkle generously with Parmesan and bake uncovered 40 minutes, until hot and bubbling and zucchini is tender. Let stand 10 minutes.