Ingredients

The following ingredients have 7 Servings
  • 1 large zucchini
  • 1 pound(s) cooked hamburger
  • 1 can(s) stewed tomatoes, Italian-style
  • 1 can(s) spaghetti sauce
  • 1 pound(s) cottage cheese, drained
  • 2 - egg yolks
  • 2 cup(s) mozzarella cheese, grated
  • 6-8 ounce(s) fresh mushrooms, cooked
  • 1 cup(s) fresh Parmesan, grated
  • - salt and pepper
  • 1/4 teaspoon(s) red pepper flakes

Instruction

  • Cook hamburger in a skillet, breaking it up nice and fine. Hint: I buy in bulk when I can. Cook and freeze 1 pound packages of hamburger for speedy cooking after work.
  • Cook the sliced mushrooms in the hamburger pan until they are starting to brown. Reserve. Hint: I also cook mushrooms in advance and freeze them for quick meals.
  • Slice zucchini lengthwise in long strips about 1/4" thick. Use a slicer but watch your fingers!
  • Place zucchini on a preheated pizza stone or baking sheet in a 375-degree oven. Bake until the surface is dry. About 15 minutes.
  • Transfer zucchini to clean kitchen towel to soak up additional moisture.
  • In an 11x7 glass baking dish pour a bit of spaghetti sauce on the bottom. Add the rest of the sauce to the cooked hamburger.
  • Drain the stewed tomatoes. Then add to the hamburger mixture. Save the juice for another use or give it to the chickens... they love it!
  • Drain the cottage cheese in a fine mesh strainer. You might have to press it a bit.
  • Transfer to a bowl and add the two egg yolks.
  • Mix this up and add the cooked mushrooms and the red pepper flakes. You can use a little or a lot. I chose not to add salt but did pepper the mixture well. We like pepper!
  • On top of the sauce in the dish lay a layer of baked zucchini.
  • Then layer with meat mixture.
  • Then add a layer of cottage cheese mixture and then a layer of shredded Mozzarella.
  • Repeat the layers until you run out of ingredients. End with the mozzarella. (It doesn't really matter how many layers you make.)
  • Bake the lasagna at 350 until it is bubbly and the kitchen smells divine; about 40 minutes.
  • Remove from the oven and let sit for 15 minutes or so to reabsorb the moisture.
  • Cut in wedges and serve with fresh Parmesan on top.