Zucchini Lasagna

Directions:

*Wash and cut zucchini into very thin strips. Line a colander with paper towels and place it in the sink. Place zucchini into the colander and salt generously. Allow zucchini strips to sweat for 30 minutes.

*Dice onion and red bell pepper (enough for 1/2 cup), grate carrots (enough for 1/2 cup), and mince garlic.

*Pre-heat oven to 350* F and grease a 9×13 inch pan.

*In a large skillet over medium-high heat, brown ground beef until cooked completely, making sure to chop into small pieces as you go. Remove beef onto a paper towel-lined plate and set aside.

*Remove most of the remaining fat from the skillet, place back on the stove, and saute the onion, pepper, carrot, and garlic until the onion is translucent.

*Add tomato sauce, Worcestershire sauce, spices, and the cooked ground beef back into the skillet. Bring to a simmer, and allow to simmer for 10 minutes.

*Meanwhile, mix cottage cheese, egg, and parmesan in a small bowl.

*Once the zucchini have sweat for 30 minutes, wipe clean and dry with a clean cloth. Place one layer of zucchini strips on the bottom of the greased pan.

*On top of the zucchini, spread half of the tomato-beef sauce. Then spread a layer of half of the cottage cheese mixture. Then sprinkle half of the mozzarella cheese. Repeat layers once more: zucchini, sauce, cottage cheese, mozzarella.

*Place in the oven for 20 minutes at 350* F, then turn the oven to broil and crack the oven door. Allow the top of the lasagna to bubble and brown, watching carefully. Should take 2 minutes or less.

*Remove from the oven and allow to set for 20-30 minutes before serving.