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Noodle-less Zucchini Lasagna
Noodle-less Zucchini Lasagna

Noodle-less Zucchini Lasagna

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb lean ground beef
1 medium onion, chopped
1 can (15 oz.) tomato sauce
1 1/2 tsp garlic salt
1 tsp dried basil
1 tsp dried oregano
12 oz cottage cheese
1/2 cup grated parmesan cheese, divided
1 egg
1 1/2 lb zucchini, cut lengthwise into 1/4 inch slices
2 tsp flour
8 oz shredded mozzarella cheese
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Let's Make It
1
Preheat oven to 350 degrees F. In a large skillet, cook ground beef and onion until ground beef is brown. Stir in tomato sauce, garlic salt, basil, and oregano. Heat to boil, reduce heat and simmer uncovered for 10 minutes.
2
In a medium bowl, combine cottage cheese, 1/4 cup parmesan cheese and egg.
3
Spray a 9x13 in. baking dish. Layer 1/2 each of zucchini, flour, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat. Sprinkle remaining parmesan cheese on top.
4
Bake uncovered for 45 minutes. Let stand for 20 minutes before serving.
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