Elaine'S Zucchini Lasagna - cooking recipe

Ingredients

3/4 lb. lean chopped meat
2 cloves garlic, crushed
1/4 c. grated carrots
1/2 tsp. oregano
salt and pepper to taste
8 oz. low-fat cottage cheese
6 oz. part skim milk Mozzarella cheese, grated
1/2 c. finely chopped onion
1/2 c. diced green pepper
16 oz. can plain tomato sauce
1/2 tsp. basil
4 or 5 medium zucchini (unpeeled)
1 egg

Preparation

In a large skillet, brown beef.
Drain fat.
Add onion, garlic, green pepper, carrots, tomato sauce and seasonings. Simmer uncovered 10 minutes, stirring occasionally.
Spray a nonstick 8 x 12-inch baking dish with cooking spray.
Remove ends of zucchini; slice lengthwise about 1/4-inch thick.
Arrange half the slices on bottom of baking dish.
Beat together cottage cheese and egg.
Spread over zucchini in baking dish.
Top with a layer of meat sauce and Mozzarella.
Layer remaining zucchini, meat sauce and Mozzarella.
Bake uncovered 40 minutes in a preheated 350\u00b0 oven.
Let stand 10 minutes before serving.
Makes 4 servings.