Zucchini Or Eggplant Lasagna - cooking recipe

Ingredients

about 6 c. sliced zucchini or eggplant
1 small clove garlic, minced
1/4 tsp. each: oregano and basil
1/4 c. dry bread crumbs
1 tsp. parsley flakes
1/2 lb. ground beef
1 (8 oz.) can tomato sauce
1 c. small curd cottage cheese
1 egg, beaten
1 c. shredded Mozzarella cheese

Preparation

Cook zucchini or eggplant until tender-crisp; drain.
Cook beef and garlic until beef is brown.
Stir in sauce and herbs. Mix cottage cheese, egg and parsley.
Put 1/2 of zucchini or eggplant in a greased 8-inch pan.
Sprinkle with bread crumbs. Spread with half of the cottage cheese mixture, then with half beef mixture and half Mozzarella.
Repeat layers, except for Mozzarella.
Bake at 350\u00b0 for 25 minutes.
Sprinkle with Mozzarella; bake about 3 minutes, until cheese is melted.
(Can use Ricotta cheese instead of cottage.)