Zucchini Lasagna

I saw this picture on knew that I wanted to make Lasagna for dinner.

Last week, in our food share, we received a LARGE zucchini. Large meaning it was the size of my forearm! When sliced, it was the perfect size to make a lasagna with. I took the recipe that goes with this picture and made some little changes.

This lasagna came out DELICIOUS!!!

My picture did not come out as nice. To tell you the truth, I forgot to take a picture until I was cleaning up. I apologize for the not so nice picture! But trust me this is delicious and wonderful!

The Ingredients:

1 box cooked RICE lasagna noodles (look at the package - noodles might be non-cooking noodles!)

1 lb ground beef (our meat comes from a local farm)

3/4 cups RAW mozzarella cheese, grated

1 1/2 cup cottage cheese 1/4 cup RAW Parmesan Cheese, grated

1 large Zucchini, thin slices 2 1/2 cup tomato sauce

2 tsp basil

2 tsp oregano

1/4 cup onion, chopped

1 clove of garlic, chopped 1/8 tsp black pepper

The Directions:

Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.

Brown ground beef and onion.

In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.

In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

Combine tomato sauce with ground beef and remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture.

Cover with aluminum foil.

Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.

We served our lasagna with green beans and garlic!