My mom, Sue, who has contributed recipes for the cookbooks I have written, stopped by earlier this Fall and left us with this delicious lasagna:
1 tablespoon olive oil
5 medium zuchhini, ends trimmed
lb organic ground beef
1 lb dry curd cottage cheese
1/4 cup fresh chopped basil leaves
1 lb organic ground beef
1 lb dry curd cottage cheese (dccc)
2 tablespoon fresh parsley, chopped fine
2/3 cups grated parmesan cheese
1 pint tomato sauce
1 large tomato, sliced into rounds
3 cloves garlic, peeled and chopped fine
salt and pepper to taste
In a stovetop cast-iron pan, sauté the beef with salt and minced garlic in the olive oil. Meanwhile, slice the zuchhini lengthwise into strips with a cheese slicer so that they are thin and long. Set aside.
Next, mix the dry curd cottage cheese with the 2 tablespoons of the grated parmesan cheese, eggs, and parsley. Add salt as desired.
Pour 1/2 cup of the tomato sauce into the bottom of an oiled/greased 9"x13" baking dish. Next, add in a layer of sliced tomatoes and sprinkle on a little bit of the chopped basil, chopped garlic, and 2 tablespoons of the parmesan cheese. Lay down the strips of zucchini "noodles" for the next layer so that it covers the tomato layer.
Take the prepared dry curd cottage cheese (dccc) mixture and pour over the zucchini strips. Next add in another layer of the zucchini strips so that they are evenly spaced and cover the dccc micture, and then add in the pre-cooked beef from the stovetop. Sprinkle with remaining basil.
For the final layers, pour the rest of the tomato sauce and spread evenly, then layer with any remaining zucchini strips for the topmost layer. Sprinkle the top with the remaining parmesan cheese and place in oven at 350F till the ingredients are cooked through.