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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 6-8 servings
Prep Time: 20 minutes
Cooking/Baking Time: 55 minutes

• 6 cups sliced raw zucchini, unpeeled
• 1 lb. ground beef
• 6-oz. can tomato paste
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. 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

Spread slices of zucchini into a long microwave-safe dish. Sprinkle with 2 Tbsp. water. Cover, and cook on high for 3 1/2 minutes. Stir. Cover and return to microwave and cook on high an additional 3 1/2 minutes. Stir. Cover and return to microwave and cook on high 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.

Instead of ground beef, use ground venison.

Instead of ground beef, use 1/2 Ib. ground turkey and 1/2 lb. ground venison.

Ruth Ann Hoover, New Holland, PA

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