Zucchini Lasagna

Zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Zucchini lasagne is made by replacing lasagne noodles with zucchini to make this delicious, and a light dish.

What you need-

* 2-1/2 cups zucchini, sliced (about 2 medium)
* 1/2 lb lean ground beef (I use 1 lb.)
* 1/4 cup onion, chopped
* 2 small tomatoes, cut up
* 1 (6 ounce) can tomato paste
* 1 garlic clove, 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 (or low fat or fat free ricotta)
* 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
* 1 tsp. flour





Way to prepare-
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. Simmer, cook uncovered for 10 minutes.

Slightly beat the egg. Add cottage cheese, half of shredded cheese and flour.

In a baking-roasting pan, arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top it up with remaining meat and zucchini.Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer.

Let it stand 10 minutes before serving so that it gets firm.

This is delicious and this is an understatement.