Zucchinni Lasagna

Zucchini season is now upon us.  I get really sick of eating it, so I am always looking for new recipes to cook with it.  A lady in my ward said that she made a zucchini lasagna.  So I decided to give it a whirl and come up with my own recipe.  Feel free to change it up to however your taste prefers.  You can pretty much take your favorite lasagna recipe and exchange the noodles for the zucchini.

1 pound of ground beef
1 medium onion chopped
1 huge zucchini sliced into strips
16 ounces of cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 cup of whatever cheese you want or have on hand (preferably mozzarella)
1/4 cup of oregano
1/8 cup basil
1/2 tsp salt
1/8 tsp pepper
I also threw in optional:
1 fresh diced tomato from the garden
1 medium diced summer squash
1 jar of spaghetti sauce
2 eggs
2 more cups of cheese.

Brown and drain your beef, then add your onion until cooked, then add your summer squash and tomato
then add your jar of spaghetti sauce.  In another bowel add your cottage cheese, oregano, basil, salt, pepper, Parmesan cheese, and 1 cup of cheese, with your 2 eggs.

Pour 1 cup in your lasagna dish then layer your zucchini like you would lasagna noodles.  Then another cup of sauce and then half of your cheese sauce.  Repeat layers, with your final layer top with the rest of sauce and cheese.  Bake at 350 degrees for 45 minutes.

Adding the diced tomato and summer squash added a lot of flavor but also made it a little bit runny. So you may not want to add it.  It still turned out really good.