Zucchini Lasagna - cooking recipe

Ingredients

3/4 lb. ground beef
1/2 c. onion, finely chopped
1 (15 oz.) can tomato sauce
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried basil
salt and pepper to taste
4 medium zucchini squash (approximately 8-inches long)
1 c. Ricotta or large curd cottage cheese
1 egg
1/2 lb. grated Mozzarella cheese
ground Parmesan cheese

Preparation

In a large skillet, cook beef and onion until browned.
Drain fat.
Add tomato sauce, herbs, salt and pepper.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Slice zucchini lengthwise into 1/4-inch slices.
Arrange half of the zucchini slices in an 11 x 7-inch baking dish.
Salt lightly.
Beat Ricotta or cottage cheese with egg; spread on zucchini.
Top with half the cheese mixture and half of the sauce.
Layer with remaining zucchini, cheese and sauce.
Sprinkle generously with Parmesan cheese. Pre-heat oven 350\u00b0.
Bake uncovered 40 minutes or until hot and bubbly and zucchini is tender.
Let stand 10 minutes before serving.