Ratatouille-sagna

1 jar of tomato sauce (ragu or the like)
1 can tomato paste
Meat (I used a package of cheddar brats)
fresh mushrooms
2 green onions
Raw Zucchini - about 4-5 medium
1 cup cottage cheese
2 eggs
1/2 cup Parmesan
1/2 cup mozzarella
Salt, Pepper (other seasoning if you want - keep it simple - sauce prolly has seasoning already)

Combine the sauce and tomato paste (when the Zucchini cooks - it'll release moisture - so you want your sauce to be pretty dense to start out.) Set aside. I use my handy-dandy Cuisinart Food processor (which I ABSOLUTELY LOVE!)...slice the meat, mushrooms and green onions. Sauteed for a bout 5 minutes till the meat is warmed (since I was using a pre-cooked braut - if you are using a raw meat - make sure it's thoroughly cooked - of course!) and the mushrooms are tender. Set aside. slice the zucchini. Set aside. In separate bowl, whisk eggs, salt and pepper. Stir in cottage cheese and all except 2 tbs of the Parmesan.
In casserole dish (I used a oval corning wear dish), pour a couple of tablespoons of tomato sauce on the bottom. Layer across the bottom Zucchini, then 1/3 of cottage cheese mixture. Sprinkle generously with mozzarella. A few spoonfuls of meat / mushrooms. Then sauce, Zucchini, cheese, mozzarella, meat, Zucchini, Cheese... etc. I had enough that I could finish the top with zucchini, sauce and a mix of Parmesan and mozzarella.
Baked covered at 400 degrees for 40 min - 10 min uncovered - rest 10 min before serving.
(May want to bake on a cookie sheet - my boiled over a bit)


Yummy with bread - of course!