Zucchini Lasagna

1 pound lean ground beef (you can use ground turkey or turkey sausage)
¼ c. chopped onion
1 can (15 ounces) diced Italian tomatoes
1 can (8 ounces) tomato sauce
½ teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
4 medium zucchini (approx. 1 ¼ pounds)
1 cup creamed fat free cottage cheese
1 egg beaten
3 tablespoons flour
1 cup (4 ounces) shredded mozzarella cheese

In a large skillet, brown beef and onion over medium heat, season with garlic powder and dried parsley; drain fat. Add diced tomatoes, tomato sauce, and seasonings. Bring to a boil; simmer 5 minutes. Slice zucchini crosswise, into ¼ inch wide slices (peeling the zucchini makes it easier to cut). In small bowl, combine cottage cheese and egg. (I sometimes add a little garlic powder to this too.) Use canola oil spray to coat the bottom and sides of a 12 inch X 8 inch X 2 inch baking pan. Place ½ the zucchini lining the bottom of the dish and sprinkle with half the flour. Top this with the cottage cheese mixture then ½ the meat sauce. Repeat layer of zucchini and flour. Sprinkle with mozzarella cheese and then remaining meat mixture. Top can be decorated with any remaining zucchini.

Bake at 375o for about 40 minutes or until heated through. Remove from oven and sprinkle with additional cheese if desired. To cut more easily, let stand 10 minutes before serving.

Number of Servings: 1

Recipe submitted by SparkPeople user CC0719.