Zucchini Lasagna

Ingredients:
• 1½ pounds lean ground beef
• ½ cup chopped onion
• 15-ounce can tomato sauce
• 14-ounce can diced tomatoes
• ½ teaspoon pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 1 teaspoon thyme
• 2 teaspoons dried parsley
• 1½ pounds (about 5 small) zucchini
• 8 mushrooms, sliced (or 1 small can)
• 16 ounces lowfat cottage cheese
• 2 eggs, beaten
• 2 Tablespoons flour
• 2 cups lowfat Mozzarella cheese, grated
Directions:
1. Brown ground beef and onion; drain off any excess fat.
2. Add tomato sauce, tomatoes, mushrooms, and spices.
3. Wash zucchini and slice into ¼ inch thin pieces or grate.
4. Mix cottage cheese, eggs, and flour together.
5. In a 9x13 inch baking dish, alternate layers of meat, zucchini, and cottage cheese mixture.
6. Sprinkle mozzarella cheese on top.
7. Bake at 350° F for 35 minutes.
8. Let rest for 15 minutes.
Serves 12. 25 minutes prep, 35 minutes baking, and 15 minutes resting.