Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!newsfeed.direct.ca!netnews.com!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Zucchini Lasagna Followup-To: rec.food.cooking Date: 14 Sep 1999 11:32:04 GMT Organization: Sprynet Lines: 34 Approved: phill@rt66.com Message-ID: <7rlbnk$q25$1@sloth.swcp.com> Reply-To: "Johnson" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35899 Zucchini Lasagna 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium) 1/2 lb. lean ground beef 1/4 cup chopped onion 2 small tomatoes, cut up 6 oz. can tomato paste 1 clove garlic, minced 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. dried thyme 1/4 cup water 1/8 tsp. pepper 1 egg 3/4 cup low fat cottage cheese 1/2 cup shredded mozzarella cheese 1 tsp. flour 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. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour. 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. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Serves 4 ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.