• Prep the zucchini. Generously salt the zucchini, then let it sit in a colander in your sink for 15 to 20 minutes. Then pat the zucchini dry.
  6 Zucchini
• Preheat the oven to 375 degrees F.

Grill the zucchini (optional):

• Heat a grill or grill pan to medium heat.
• Grill the zucchini on each side for a minute or two and remove to a plate.

Make the meat sauce:

• Place a sauce pot on a medium high burner and add the meat, with the olive oil and butter. If skipping the meat, jump right to the next step.
  1 Pound 60% Ground Chuck mixed with 40% Ground Brisket**, 1 teaspoon Olive Oil, 1 Tablespoon Butter
• Cook the meat, stirring occasionally until almost brown and add the onion, peppers and garlic.
  1 Red Bell Pepper, 1 Yellow Bell Pepper, 1/2 Cup Onion, 1 Clove Garlic
• Cook until tender, about 2 minutes and add the remaining ingredients.
  6 Ounces Tomato Paste, 30 Ounces Tomato Sauce, 15 Ounces Diced Tomatoes, 2 teaspoons Fresh Basil, 2 teaspoons Italian Seasoning, 3 Shakes Red Pepper Flakes, 1/3 Cup Shredded Parmesan Cheese, Salt and Pepper
• Stir to combine and allow to simmer for 10 minutes.
• Remove from the heat.

Assemble the lasagna:

• Place 1/2 cup of the sauce on the bottom of a 9x13-inch baking pan and spread it out, adding a little more if needed. (The pan should not be entirely covered.)
• Line the pan with zucchini and top with a heaping 1/3 cup cottage cheese, using the back of a spoon to spread it out.
  1 Cup Cottage Cheese
• Add 3/4 cup of the sauce and spread it out carefully.
• Sprinkle with 1 cup of mozzarella and 2 teaspoons of parmesan cheese.
  4 Cups Shredded Mozzarella Cheese, 6 teaspoons Grated Parmesan Cheese
• Repeat the layers two more times ending with sauce and the two cheeses.
• Spray a little foil with cooking spray and place over the lasagna.
• Bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until beginning to turn golden.
• Allow to cool for 5-10 minutes and then serve.