Gardener’s Lasagna
2 medium zucchinis sliced lengthwise
1 lb. ground beef
1 onion diced
1 small green pepper diced
1 (8oz) can tomato sauce
1 tsp. salt
2 tsp. Italian seasoning
2 cups cottage cheese
1 egg beaten
1 Tbs. parsley
½ cup Parmesan cheese
2 cups (8oz) mozzarella cheese
Place zucchini in a 11 X 7 X 2 baking dish cover with plastic wrap. Microwave on high for 12 minutes or until tender crisp. Drain and set aside. Place beef and onions in a 1 qt dish. Microwave on high 4-6 minutes. Until meat is no longer pink. Stir half way through cooking to separate the ground beef. Drain excess grease. Stir in tomato sauce, salt, and Italian seasoning. In another bowl, mix together cottage cheese, egg and parsley. Place alternate layers of zucchini, cottage cheese mixture, ground beef mixture, mozzarella and parmesan in the baking dish. Cover with waxed paper. Microwave on medium high for 14 to 16 minutes or until heated through. Allow to stand for 10 minutes before serving. 6-8 servings.
JUDY’S NOTES:
For larger size, add 50% more of all ingredients and bake in the oven for 30 minutes @ 350 degrees in a 9” x 12” pan.
Sometimes I brown ground beef, onion and pepper in a frying pan while the zucchini is cooking in the microwave.
