Zucchini Lasagna

 
Zucchini Lasagna – Low Carb

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour
Directions:

1
Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3
In small bowl slightly beat egg.
4
Add cottage cheese, half of shredded cheese and flour.
5
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6
Bake uncovered at 375 degrees F for 30 minutes.
7
Sprinkle with remaining cheese. Bake 10 minutes longer.
8
Let stand 10 minutes before serving.

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