The Ol' Switcheroo!

Wow. I love lasagna as much as Garfield, but I try not to eat a lot of pasta. I'd always heard you could substitute zucchini slices for lasagna noodles, but was a bit skeptical. Not anymore! I may never make "normal" lasagna again! This is awesome. Feel free to use any lasagna recipe you like, and just substitute the pasta with zucchini.

Zucchini Lasagna

2 1/2 cups zucchini, sliced 1/4 inch thick (about 3 medium)
1 lb lean ground beef
1/2 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
1 cup low fat cottage cheese
2 cups mozzarella cheese, shredded

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, and half of shredded cheese. In (2-qt.) baking 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.

Source: adapted from Allrecipes.com