Layered Zucchini Lasagna(no Noodles!)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 4 cups water
• 6 cups sliced zucchini (about 3 medium)
• 1 lb ground round (or use ground turkey, or meatless crumbles)
• 3 garlic cloves, minced
• 2 cups reduced-fat spaghetti sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cups fat-free cottage cheese (may use part ricotta or goat cheese)
• 1 tablespoon dried parsley
• 2 large eggs, lightly beaten
• cooking spray
• 1/2 cup dry breadcrumbs, divided
• 1 3/4 cups preshredded part-skim mozzarella cheese, divided

Recipe

• 1 preheat oven to 350°f.
• 2 bring water to a boil in a large saucepan. add zucchini; cook 3 minutes or until crisp-tender. drain and cool. or you may grill or saute the zucchini if you wish.
• 3 place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. cook until browned, stirring to break up meat. stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. remove from heat.
• 4 combine the cottage cheese, parsley, and eggs in a medium bowl.
• 5 arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. sprinkle the zucchini with half of the breadcrumbs. spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. bake at 350°f for 40 minutes.
• 6 sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.