Zucchini Lasagna (Revised)

 

****NOTE****the size of the zucchini greatly affects this recipe.  This recipe is for 2 servings and requires VERY SMALL zucchini.  It is easily adjusted for the size of your zucchini by just doubling or tripling the cheeses/sauce/spice.

4 small (very small) zucchini
1 ¼ cups spaghetti sauce
½ teaspoon thyme or Italian seasoning
black pepper
¼ cup cottage cheese
¼ cup ricotta cheese
¼ cup mozzarella cheese
1 Tablespoon Parmesan cheese

Slice zucchini and steam or microwave until tender.  Spread a thin layer of tomato sauce in a baking dish and top with half of the zucchini.  Sprinkle with half the thyme and pepper to taste.  Spoon 1/3 to ½ cup tomato sauce over zucchini slices.  Combine ricotta and cottage cheese and spoon over tomato sauce.  Repeat zucchini, thyme, and pepper.  Top with mozzarella and Parmesan.  Bake 350 degrees until bubbly.  Variations:  Instead of zucchini, try yellow squash or cooked lasagna noodles and add chopped spinach or broccoli.