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1
Preheat oven to 400 degrees.
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2
Peel and thinly slice zucchini lengthwise.
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3
These will serve as your lasagne noodles.
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4
Put the olive oil in a large skillet over med-high heat.
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5
Saute the garlic, onion and green pepper until the onion is translucent.
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6
Add the ground beef and brown thoroughly.
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7
Drain or skim off accumulated fat and water.
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8
Add tomato paste, tomato sauce and seasonings to the mixture and combine well.
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9
Spray a 9 x 13 x 2 baking dish with cooking spray.
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10
Line the bottom with a layer of zucchini strips. Top with half of the meat mixture.
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11
Add a third of the mozzarella and half of the ricotta or cottage cheese.
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12
Add another layer of zucchini, the rest of the meat, the rest of the cottage cheese and 1/3 of the mozzarella.
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13
Save remaining mozzarella to put on top after the lasagne has baked.
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14
(I use the cheddar cheese in between the layers, I also use a little more cheese and cottage cheese than the recipe calls for.)
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15
Bake covered for about 45 min.
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16
@ 400 degrees.
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17
Uncover and spoon off excess liquid.
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18
Add the last of the mozzarella cheese.
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19
Put back into oven until cheese melts.
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20
Before serving, spoon off excess liquid.
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21
This tastes even better the next day.
