Zucchini Lasagna

• 2 whole Medium Sized Zucchini- Shredded (about 4 Cups)
• 1 box Lasagna Noodles
• 26 ounces, weight Spaghetti Sauce
• 22 ounces, weight Cottage Cheese
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Garlic Salt
• 2 cups Shredded Mozzarella Cheese

Preparation Instructions

Preheat oven to 350 degrees.

In a 9×13 pan, pour 1/4 of spaghetti sauce and even out. Put a layer of uncooked lasagna noodles on top of sauce. Mix remaining spaghetti sauce, zucchini, and garlic salt in a large bowl. In a separate bowl, mix cottage cheese and oregano.

Layer 1/2 cottage cheese mix on top of noodles in pan, then layer 1/2 zucchini mix on top of that. Put down a layer of noodles. Repeat once more, ending with noodles on top. Cover with mozzarella cheese.

Bake on center rack for 45 minutes. Remove from oven and let pan rest for 15 minutes before serving. You may have to lay tin foil on top to keep the cheese from browning too soon.