Zucchini Lasagna

Who needs pasta when you can enjoy flavorful lasagna that uses thinly sliced zucchini instead?  This is similar to a low carb recipe I have run across before, but I added an artichoke pesto sauce that added so much flavor.

Zucchini Lasagna

Ingredients:
2 large zucchini squash
4 Tbsp butter
2 cloves garlic, minced
1 green pepper, diced
1 can mushrooms
¼ cup yellow onion, chopped
1 lb hamburger meat
1/2 jar of your favorite spaghetti sauce (I am obsessed with Safeway's Artichoke Pesto) 
2 cups mozzarella cheese, shredded
1 1/2 cups cottage cheese
3/4 cup Parmesan cheese
2 tbsp. chopped chives

Directions:
 1.)  Heat butter in skillet over medium heat. Peel zucchini and slice, lengthwise, to 1/4” strips with a sharp knife.

2.)  Cook zucchini in pan until soft, about five minutes, stirring and flipping zucchini occasionally to keep from browning. Remove zucchini to a plate.

3.)  In skillet, saute minced garlic, onion and green pepper, chopping, until onion is transparent, 3-5 minutes.  Add ground beef. Cook until browned, stirring and chopping occasionally.

4.)  Add jar of sauce. Turn heat to medium low and allow sauce to cook down/thicken, about 15 minutes.

5.)  In a separate bowl, combine cottage cheese, Parmesan and chives. Set aside.
Preheat oven to 350 degrees F.<

6.)  In a 13 x 9 baking dish, arrange layers in this order:
1/3 of the sauce mixture
1/2 of the zucchini strips
1/3 of the sauce mixture
1/3 of the  cheese mixture
1/3 of the shredded mozzarella
1/2 of the zucchini strips
remaining sauce mixture
remaining cheese mixture
remaining shredded mozzarella

7.)  Bake at 350 degrees for 25 minutes, or until cheese begins to bubble and turn slightly golden. Allow to cool for 10-15 minutes to allow to set prior to serving.