Zucchini Pesto Lasagna

From Mary Swain of Chesapeake, From “Pesto 2002,” published by The Herb Society of America-Tidewater Unit

Makes 4 servings

2-3 medium zucchini, sliced [horizontally] ¼-inch thick

8 ounces lean ground beef

8 ounces mushrooms, sliced

8 ounces tomato sauce

¾ teaspoon garlic salt

1 teaspoon basil, crumbled

1 cup cottage cheese

2 tablespoons flour

1 egg, beaten slightly

4 tablespoons Romano cheese, grated

Cooking spray

½ cup pesto [Recipe in Miscellaneous section]

4 ounces mozzarella cheese, grated

Slice zucchini horizontally; salt slices lightly and let drain. When ready to use, pat dry but do not rinse.

Brown beef and mushrooms, stirring until liquid evaporates. Add tomato sauce, garlic salt to taste and basil. Simmer uncovered until thick, about 10 minutes.

Combine cottage cheese, flour, egg, and 2 tablespoons Romano cheese. Set aside.

Spray 9-inch square baking dish with cooking spray. Put thin layer of meat on bottom. Add layer of zucchini, layer of cottage cheese mixture, and layer of pesto, using all of pesto. Repeat layers of meat, zucchini and cottage cheese mixture. On second layer of zucchini, place slices in opposite direction of first row. Top with a layer of mozzarella cheese and 2 tablespoons of Romano cheese.

Cover with plastic wrap, leaving a vent. Microwave on high for 10 minutes. Uncover and microwave on high for 5 minutes. Turn while cooking. Let stand for 10 minutes before serving.