Zucchini Lasagna - zucchini

Method

• Preheat oven to 375 degrees F; grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices.
• Sprinkle slices lightly with salt; set aside to drain in a colander for 15 minutes.
• Rinse salt off of zucchini under running water, then dry slices in a kitchen towel.
• Meanwhile, prepare the meat sauce.
• Saute onion and green pepper over medium heat until starting to soften, then stir in garlic and cook for 1 minute.
• Add ground beef; cook and stir until meat is no longer pink; drain grease (if needed).
• Stir in tomato paste and allow color to darken, then stir in pasta sauce and basil.
• Allow to simmer 5-10 minutes for flavors to come together.
• Next, stir egg, cottage cheese, 1/2 of the parmesan, 1/2 of the mozzerella, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan.
• Then layer 1/3 of the noodles, 1/2 of the zucchini slices, then 1/2 of the ricotta mixture.
• Repeat with 1/3 meat sauce, noodles, zucchini slices, and ricotta mixture.
• Top with remaining noodles, remaining meat sauce, and remaining mozzarella.
• Spread Parmesan cheese evenly over the top, cover with foil.
• Bake for 30 minutes.
• Remove foil and bake an additional 30 minutes.
• (Can bake longer if it seems watery.)
• Let stand for 10 minutes before serving.