Zucchini Lasagne - cooking recipe

Ingredients

8 - 10 zucchini (peeled and sliced lengthwise)
olive oil
2 garlic cloves (minced)
1 med. onion (chopped)
1 green bell pepper (chopped)
3/4 to 1 pound ground beef
1 6 oz. Can Hunts tomato paste
1 8 oz. Can Hunts tomato sauce
Italian Seasoning (to taste)
Salt & Pepper (to taste)
1 Cup grated Mozzarella cheese
1/2 Cup ricotta or cottage cheese
1 Cup mild cheddar cheese

Preparation

Preheat oven to 400 degrees.
Peel and thinly slice zucchini lengthwise.
These will serve as your lasagne noodles.
Put the olive oil in a large skillet over med-high heat.
Saute the garlic, onion and green pepper until the onion is translucent.
Add the ground beef and brown thoroughly.
Drain or skim off accumulated fat and water.
Add tomato paste, tomato sauce and seasonings to the mixture and combine well.
Spray a 9 x 13 x 2 baking dish with cooking spray.
Line the bottom with a layer of zucchini strips. Top with half of the meat mixture.
Add a third of the mozzarella and half of the ricotta or cottage cheese.
Add another layer of zucchini, the rest of the meat, the rest of the cottage cheese and 1/3 of the mozzarella.
Save remaining mozzarella to put on top after the lasagne has baked.
(I use the cheddar cheese in between the layers, I also use a little more cheese and cottage cheese than the recipe calls for.)
Bake covered for about 45 min.
@ 400 degrees.
Uncover and spoon off excess liquid.
Add the last of the mozzarella cheese.
Put back into oven until cheese melts.
Before serving, spoon off excess liquid.
This tastes even better the next day.