Recipe: Zucchini Lasagna with Ground Beef in Red Sauce

Zucchini Lasagna
Yield: 1-1/2 To 2 Dozen

2 1/2 c zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb. lean ground beef
1/4 cup chopped onion
2 small tomatoes, cut up
6 oz. can tomato paste
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 cup water
1/8 tsp. pepper
1 egg
3/4 cup low fat cottage cheese
1/2 cup shredded mozzarella cheese
1 tsp. flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Serves 4