Chicken Sausage Zucchini Lasagna

6 zucchini, (chopped in coins or lengthwise like lasagna noodles)

chopped onion (if desired)

garlic (chopped)

fresh basil leaves, chopped up

8 ounces spaghetti sauce

1/2 pound Italian Sausage and 1/2 pound ground chicken

3/4 cup to 1 cup cottage cheese

Shredded Mozzarella~ enough to cover casserole

Grease 13 by 9 pan with non stick spray. Cook sausage and chicken and onion together and drain off fat. Make sure meat is well cooked and browned. Add garlic and basil and cook till leaves are wilted and garlic is smelling good. Add layer of zucchini covering bottom of pan. Add layer of meat and another layer of zucchini. Top with spaghetti sauce. Bake for 30 minutes or until zucchini is cooked through.

Because the zucchini has so much water content, drain the casserole by pouring out as much water as possible. (I imagine that next time I could salt the zuchinni and let it sit to pull the water out. I don't know if I'll do it because I really liked this just as it was.)

Add dollops of cottage cheese to top and spread around. Add mozzarella and bake (or broil) till heated through and cheese is bubbly.

This really was a GREAT dish!

The sausage and basil gave it a really super flavor.

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