Zucchini Lasagna

MAKES: 6-8 servings

Ingredients

1 pound lean ground beef (90% lean)

1 can (20 ounces) diced tomato or tomato sauce

4 medium zucchini (1-1/4 pounds)

1 cup spinach

1 cup broccoli

1 1/2 cup (8 ounces) cottage cheese/ricotta mixture

1 egg, beaten

1 cup (4 ounces) shredded mozzarella cheese

Seasoning (Wildtree Spagetti Sauce)

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon pepper

Directions

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings combination. Bring to boil; simmer, uncovered, for 5 minutes. Once at a simmer add finely diced spinach and broccoli (optional)

Meanwhile, cut zucchini into 1/8-in. slices. In small bowl, combine cottage cheese/ricotta and egg. In a greased 3-qt. baking dish, place a thin layer of sauce mixture, place 1/3 of the zucchini. Top with cottage cheese mixture and the meat mixture. Repeat layer of zucchini and so forth.

Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 30 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings