Zucchini Lasagna
1/2 pound lean ground beef
1/3 cup chopped onion
1 16 ounce jar spaghetti sauce
4 medium sized zucchinis
1 egg
1 8 ounce container creamed cottage cheese
2 tablespoons flour, divided
1/4 pound mozzarella cheese, shredded
1/2 cup toasted bread crumbs
Place beef and onion in a 2 quart casserole. Microwave uncovered on high for about 5 minutes or until done. Drain off excess fat and juice. Stir in spaghetti sauce. Microwave uncovered on high for 5 minutes. Let stand while assembling other ingredients. Slice zucchini lengthwise into 1/4 inch slices. In a bowl, beat egg and stir in cottage cheese until well mixed. In bottom, of greased 12 x 8 x 2 inch glass baking dish arrange one layer of zucchini slices. Sprinkle with 1 tablespoon of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini, flour and meat mixture. Cover with waxed paper. Microwave on high for 18 to 19 minutes, giving dish half turn after 8 or 9 minutes. Combine mozzarella and bread crumbs and spread over top. Microwave for 2 minutes. Makes 2 servings.
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