Recipe: Zucchini Lasagna (using ground beef and cottage cheese)

ZUCCHINI LASAGNA

6 cups sliced raw zucchini, unpeeled
2 tbsp. water
1 lb. ground beef
1 (6 oz.) can tomato paste
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup cottage cheese
1 egg, beaten
1/4 cup dry bread crumbs
2 cups shredded cheese, divided use

Spread slices of zucchini into a long microwavable-safe dish. Sprinkle with 2 Tbsp. water, cover, and cook on HIGH for 3 1/2 minutes. Stir. Cover and return to microwave and cook on HIGH an additional 3 1/2 minutes. Stir. Cover and return to microwave and cook on HIGH 1 1/2 minutes more. Drain zucchini and set aside.

Meanwhile, in large stockpot, brown ground beef. Drain off drippings.

Add to browned beef in stockpot tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, 1 cup cheese, and cooked zucchini. Stir gently together until well mixed.

Spoon mixture into greased 7x11-inch baking dish.

Bake uncovered at 350 degrees F for 25 minutes. Sprinkle remaining 1 cup cheese over lasagna. Return to oven and continue baking 20 more minutes.

Ruth Ann Hoover, New Holland, PA

Makes 8-10 servings
Source: Fix It And Enjoy It Cookbook by Phyllis Pellman Good