Zuchinni Lasagna

6-8 medium to large zuchinni, sliced lengthwise. I used a mandolin and sliced them 1/4 inch.
1 lb 93% ground beef
1 lb ground bison
1 can no salt added diced tomatoes
1 can no salt added tomato paste
1 medium sweet onion, diced
2 cups lowfat cottage cheese
1 cup lowfat or reduced fat mozzarella cheese
1 Prego Heart Smart pasta sauce
1 tsp oregano flakes
1 tsp basil flakes
1 tsp ground onion
1 tsp ground garlic

I did not use the egg but it would work better to hold it together. I used enough zuchinni slices to cover the 9x13 pan twice.

1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. (I did not add fat and there was very little with the meat I used) Add tomatoes, tomato paste, pasta sauce, and spices and bring to a boil.

2 Reduce heat; simmer, uncovered 10 minutes

3 In small bowl slightly beat egg. (I didn't use egg in mine)

4 Add cottage cheese, half of shredded cheese and flour.

5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

6 Bake uncovered at 375 degrees F for 30 minutes.

7 Sprinkle with remaining cheese. Bake 10 minutes longer.

8 Let stand 10 minutes before serving.



Serving Size: Makes 10 servings (divide the pan into 10 equal sections)

Number of Servings: 10

Recipe submitted by SparkPeople user DADTEU.