Zucchini Lasagna

1/2 lb. lean ground beef
1 small white onion - chopped
5 cloves of garlic - minced
1 Cup Colivita Tomato Sauce
(NOTE: - I added freshly minced basil, oregano & thyme to the sauce and simmered for about 15 minutes.)
1 tsp. Italian Seasoning
1 tsp. Salt
1 tsp. Pepper
1/8 tsp. Garlic Powder
4-5 Cups Zucchini, thinly sliced lengthwise
1Cup Mozzarella Cheese, Shredded
1-1/4 Cup Small Curd Cottage Cheese
1/4 Cup of parmesan cheese

In medium skillet, brown ground beef in a little olive oil. Stir in tomato sauce and seasonings. Simmer for a minimum of 15 minutes.

Smear a little of the beef mixture on the bottom of a casserole dish and cover with a layer of zucchini. Make alternating layers of beef mixture, then cottage cheese, then mozzarella, then zucchini, finishing with the mozzarella. Sprinkle with parmesan cheese.

Bake at 325?F for 40 minutes.

Make sure you slice the zucchini thin otherwise it stays on the crunchy side and it's not quite as good that way.