Summer Lasagna

Ingredients

• 1 pound ground beef
• 1 can tomato sauce , 15 ounce
• 0.5 cups chopped onion
• 0.5 cups chopped green bell pepper
• 0.25 cups finely chopped carrots
• 2 cloves garlic , minced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried basil
• salt and pepper to taste
• 1 cup cottage cheese
• 1 egg , beaten
• 5 medium zucchini , sliced lengthwise into 1/4-inch thick strips
• 0.75 cups shredded mozzarella cheese
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

2. 2

   Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, onion, bell pepper, carrots, garlic, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until vegetables are tender, about 10 minutes.

3. 3

   Mix cottage cheese and egg together in a small bowl until well combined.

4. 4

   Layer 1/2 of the zucchini strips in the bottom of the prepared baking dish, then spread cottage cheese mixture over top. Layer with 1/2 of the beef mixture, then 1/2 of the mozzarella. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.

5. 5

   Bake in the preheated oven for 45 minutes. Allow to sit for 10 minutes, then slice and serve.