Betty’s Zucchini Lasagna

Meat Sauce

• ½ pound ground beef
• ⅓ cup yellow onion — small dice
• 1 can tomato sauce — 15 oz
• ½ teaspoon salt
• ½ teaspoon oregano — dried
• ¼ teaspoon basil — dried
• ⅛ teaspoon black pepper

Zucchini Layers

• nonstick cooking spray
• 4 medium zucchini
• 1 cup cottage cheese
• 1 egg
• 2 tablespoons all-purpose flour
• ½ pound low-moisture mozzarella cheese — shredded

Optional Additions

• parmesan (optional) — freshly grated, for serving
• ricotta (optional) — in place of cottage cheese
• italian sausage (optional) — browned and crumbled, in place of the beef

1. Prepare the Meat Sauce: In a large skillet over medium-high heat, cook ground beef and onion, breaking the beef into small crumbles, until the beef is browned, no pink remains, and the onion softens, about 8–10 minutes. Drain excess grease. Stir in tomato sauce, salt, oregano, basil, and black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 5 minutes, until the sauce thickens slightly.<br>8 oz ground beef, 1/3 cup onion, 1 can tomato sauce, ½ tsp salt, ½ tsp oregano, ¼ tsp basil, 1/8 tsp black pepper
2. Prepare the Zucchini: Preheat oven to 375°F. On a cutting board, trim the zucchini and slice lengthwise into ¼-inch-thick planks. Lay the slices on paper towels and pat both sides dry.<br>4 medium zucchini
3. Prepare the Cottage Cheese Mixture: In a small bowl, stir cottage cheese and egg until evenly combined.<br>1 cup cottage cheese, 1 egg
4. Layer the Lasagna: Lightly coat a 12x8-inch baking dish with nonstick cooking spray. Arrange half the zucchini slices in a slightly overlapping single layer. Sprinkle evenly with 1 tablespoon flour. Spread the cottage cheese mixture over the zucchini and spoon half the meat sauce over it. Repeat with the remaining zucchini, remaining 1 tablespoon flour, and remaining meat sauce. Top evenly with shredded mozzarella cheese.<br>Nonstick cooking spray, 4 zucchini, 2 tbsp flour, cottage cheese mixture, meat sauce, ½ pound mozzarella
5. Bake: Bake uncovered on the center oven rack for about 40 minutes, until the center reaches 165°F, the edges are bubbling, the mozzarella is melted and lightly browned, and the zucchini is fork-tender.
6. Rest and Serve: Transfer the baking dish to a heat-safe surface and let stand for 10 minutes before slicing into 6 squares and serving warm.