Zucchini Lasagna (9-1-2022)
September 1st, 2022 by Jim Field
- 1 lb. lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 oz.) tomato sauce
- 1 large egg, lightly beaten
- 1 cup 2% cottage cheese
- 4 medium zucchini (about 1 3/4 lbs.)
- 3 tablespoons all-purpose flour
- 1 cup shredded part-skim mozzarella cheese
- Additional shredded mozzarella cheese, optional
Preheat to 375 degrees. In a large skillet, cook and crumble the ground beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes. Atir in the seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.
Trim zucchini ends; cut lengthwise into 1/4-inch thick slices. Layer half the slices in a 13″ x 9″ baking dish coated with cooking spray; dust with half the flour. ^Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.
Bake, uncovered, until heated through, about 40 minutes. if desired, sprinkle with additional cheese. Let lasagna stand for 10 minutes before serving.