Zucchini Lasagna

Tall Cool One says "Don't tell anyone how good this is."  So I'm not telling you, just quoting what he said.  This is the ultimate noodless lasagna.  

Zucchini Lasagna

2½ cups zucchini, sliced 1/4 inch thick (about 2 medium)

¾ lb ground beef

½ Vidalia onion, chopped

1½ cups pasta sauce

3 cloves garlic, minced

½ cup chopped celery

1 Tbsp Italian seasoning

½ teaspoon fresh ground pepper

2 eggs

1 cup cottage cheese 

½ cup parmesan cheese

4-6 slices Colby jack cheddar cheese

Directions:

Fry burger, garlic, celery, and onions until meat is brown and onions and celery are tender; drain fat. Add sauce, Italian seasoning and pepper.  Reduce heat; simmer, uncovered 10 minutes.

In small bowl slightly beat eggs and add cottage cheese, and half of the parmesan cheese.

In (1½ -qt.) baking dish spread a little sauce on the bottom and layer with 1/3 of the zucchini slices.  Top with half of the meat mixture, then 2-3 of the cheese slices.  Repeat layers two more times.  Sprinkle with remaining parmesan cheese and bake uncovered at 375 degrees F for 30- 40 minutes.

Let stand 10 minutes before serving.                                  

© Crackerberries 2013