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Zucchini Lasagna

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“This is a wonderful way to use your summer abundance of zucchini, it is a healthier twist to lasagna since it is pasta free. I adapted this recipe from one that I found in my recipe box. I also used fresh herbs from my garden but you can use dried.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion, garlic and beef until cooked. Drain meat. Add sauce and simmer until heated through.
  2. Combine cottage cheese, egg, parmesan and a dash of freshly ground pepper.
  3. Spray a 11x13 pan with nonstick cooking spray.
  4. Slice zucchini lengthwise into 1/4 inch slices, layer half in the 11x13 pan. Sprinkle with flour. Spread with half the cottage cheese mixture, all of the snipped herbs and sauce/meat mixture. Repeat another layer with zucchini, cottage cheese mixture, and sauce/meat mixture.
  5. Top with mozzarella cheese.
  6. Bake at 350 for 40 minutes. Let stand for 15 minutes before serving.

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