Zucchini Lasagna

Don't let the title fool you; this is not a vegetarian dish by any means! But it's really tasty. This comes from the Fix-It and Enjoy-It! cookbook. Makes 6-8 servings. Prep time: 20 minutes. Cooking/baking time: 55 minutes.

6 cups sliced raw zucchini, unpeeled
1 pound ground beef
6 oz. can tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup cottage cheese
1 egg, beaten
1/4 cup dry bread crumbs, plain or herb-flavored
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

GLUTEN FREE NOTE: Replace the bread crumbs with almond meal (unless you have another preferred substitute).

1. Spread slices of zucchini into a long microwave-safe dish. Sprinkle with 2 tablespoons water. Cover and cook on high for 3 1/2 minutes. Stir. Cover, return to microwave and cook on high for an additional 3 1/2 minutes. Stir. Cover, return to microwave and cook on high for 1 1/2 minutes more. Drain zucchini and set aside.
2. Meanwhile, in large stockpot, brown ground beef. Drain off drippings.
3. Add tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, cheddar cheese and cooked zucchini to browned beef in stockpot. Stir gently together until well mixed. 
4. Spoon mixture into greased 7x11 baking dish.
5. Bake, uncovered, at 350 for 25 minutes.
6. Sprinkle mozzarella cheese over lasagna. Return to oven and continue baking 20 more minutes.