Recipe: Zucchini Lasagna Pie (using ground beef, cottage cheese, and biscuit mix)

ZUCCHINI LASAGNA PIE

1 pound lean ground beef
1/2 cup chopped onion
Salt and pepper
1 cup small curd, cream-style cottage cheese
2/3 cup grated Parmesan cheese, divided use
2 cups shredded Mozzarella cheese, divided use
1 1/2 teaspoons Italian seasoning blend
Garlic powder
1 (6 ounce) can tomato paste, plus 1 (6 ounce) can water
2 large tomatoes, cored, cut into eighths, then halved
2 medium zucchini, thinly sliced (save some slices for garnish)
1 cup milk
3/4 cup buttermilk baking mix (Bisquick)
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees F. Spray 8x12-inch baking dish with nonstick vegetable spray.

Cook and crumble ground beef in skillet. Add onion and cook until all red disappears from meat.

Cover bottom of prepared baking dish with cottage cheese, then layer with half of Parmesan cheese and half Mozzarella.

Add herbs, tomato paste, water and tomatoes to ground meat mixture. Mix thoroughly. Cook together briefly to blend flavors.

Drain fat and spoon over top of cheese layers. Sprinkle with half of remaining Mozzarella cheese, then top with thin slices of zucchini.

Beat together milk, buttermilk baking mix, eggs, 1 teaspoon salt and 1/4 teaspoon pepper until blended well, about 1 minute. Fold in remaining Mozzarella and pour over top of ground meat mixture. Sprinkle with additional Parmesan cheese, if desired, or garnish top with very thin slices of zucchini.

Bake in preheated oven for 35-40 minutes or until center is set and browned well. Let cool several minutes, then cut into squares.

TO MAKE AHEAD:
This dish may be prepared in disposable aluminum foil container, baked for about 25 minutes, then cooled, wrapped in foil and frozen for later use. Defrost in refrigerator, then cook for additional 20-25 minutes and serve hot.

Servings: 4
Source: The Cleveland Sun, August 20, 1998