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01-22 Cooper Lasagna

In skillet, brown: 
1 lb ground beef + 1-2 T Italian seasoning OR 1 lb ground Italian sausage
4-6 zucchini, cubed 
breaking up meat into small bits. 
 Cook until meat is browned well through and zucchini is softened.

Meanwhile, 
Combine in a bowl with hand mixer: 
10 oz lowfat Cottage Cheese 
1/4-1/2 c fresh parsley, chopped 
2 eggs 
to substitute for ricotta. (It's lighter). 

Gather other ingredients: 
1 box no cook Lasagna noodles 
2 jars spaghetti sauce or homemade marinara sauce 
3 c shredded mozzarella 
1 c parmesan, shredded

Layer, in 9 x13 casserole, the ingredients in the following order: 
Sauce - noodles-zucchini meat-sauce-cheese-noodles-cottage cheese mix-sauce-cheese then repeat once more. So use 1/2 of each ingredient for each layer. 
Cover with foil. Place in 350F oven for about an hour.

Remove foil 15 minutes before it's done to check liquid amount. If goopy, leave foil off. 
Or if toasty top is desired, keep foil off. 


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