Healthy Zucchini Lasagna

Zucchini Lasagna (No Pasta)

Ingredients: 

8 oz Beef, ground, 98% lean (raw) 

1 cup Cottage Cheese, 1% 

1 eggs Eggs, Whole 

4 oz Cheese, mozzarella, reduced fat 

2 medium (196 grams) Raw Zucchini, medium 

1 cup Green Onions 

1/4 cup Raw Tomatoes 

1/4 cup Water 

1 fl oz Tomato Paste 

1/2 tsp Oregano, ground 

1/2 tsp Cream of Tartar 

1/8 tsp Pepper 

1 clove Garlic, clove 

1/2 tsp Basil 

1/4 tsp Thyme

* I just used my favorite spaghetti sauce instead of this cause I had it on hand and it was so good! 

Preparation: 

1. Slice zucchini into long thin strips. (It's hard to slice it length wise so I think next time I'll just do rounds and then they are perfect bite size pieces!) Cook (use desired method---roast, broil, bake, saute) zucchini until tender and set aside. 

2. Fry meat until brown; drain fat. 

3. Add tomatoes, basil, oregano, pepper, thyme, tomato paste, garlic (minced), water, and green onions (diced). Bring to a boil. 

4. Reduce heat and simmer, uncovered for 10 minutes or until reduced. 

5. In small bowl, slightly beat the egg. 

4. Add cottage cheese, half of shredded cheese and cream of tartar. 

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.