cut zucchini into thin strips lengthwise, using a vegetable peeler or a mandolin cutter, and allow to drain between sheets of paper towels to absorb excess moisture for 15–30 minutes. You can also salt the slices to help draw out the moisture, but I avoided the extra sodium and had some excess moisture in my lasagna that I drew out with a turkey baster between the covered and uncovered portion of the baking process.

brown and drain ground beef, add chopped bell pepper and onions, and cook until softened. add pasta sauce and ½ c. spinach leaves and allow to reduce/thicken on medium to low heat

mix cottage cheese, ½ c. spinach, egg and garlic powder in food processor and blend until smooth

begin layering zucchini in a greased dish, layering cottage cheese mixture, then another layer of zucchini, then pasta sauce mixture. Repeat layers until your dish it full, layer with cheese on top.

Baked covered for 35 minutes at 350, then uncovered for 10–15 minutes more, or until cheese on top is golden brown

Lobsterandfishsticks

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Source: Original Recipe of Lobster and Fishsticks

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