Zucchini Lasagna

Wow, I'm just terrible sometimes at remembering to take a picture! This is an old standby recipe that I use at the end of every Summer to use up some zucchini. I also make it because it's delicious... (We LOVE zucchini around here!) In fact when I make this one, if I have enough squash, I make several to freeze so I can enjoy this yummy recipe even when zucchini is so expensive over the winter.

Zucchini Lasagna
2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup Marsala cooking wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (16 ounce) container low-fat cottage cheese
2 tablespoons chopped fresh parsley
10 ounces chopped greens (I use chard because that's what I have in my garden but you may also use frozen spinache, thawed and drained or any other green)
1 pound fresh mushrooms, sliced (I substitute canned, drained, if fresh are too expensive)
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer sauce for about 20 minutes or until desired consistency, stirring frequently. Meanwhile, stir egg, cottage cheese,  and parsley in a bowl until well combined.

To assemble lasagna: spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

To freeze: assemble as directed into a prepared foil pan or line a 9x13 pan with heavy duty aluminum foil. Allow to freeze solid then remove foil "pan" from 9x13 dish and cover completely with an airtight seal of heavy duty aluminum foil. If you are using a foil pan you may wrap the entire thing before freezing solid.
To reheat: Allow to thaw overnight in your refrigerator. Cook as directed above except increase initial baking time to 60 minutes. If you forget to thaw overnight, you can add it frozen to the oven, but then be sure to at least double baking time while lasagna is covered.

**If I'm short on time when I'm preparing this recipe, I use some of my pre-made sauce that I keep in the freezer.