Zucchini Lasagna

Zucchini Lasagna 2 tablespoons of olive oil 1 pound extra lean ground beef 1 onion chopped 2 cloves of garlic, minced 1 cup of mushrooms, sliced 1 green pepper chopped 28 oz can of diced tomatoes 6 oz can of tomato paste 1 cup mild or medium salsa (optional) 1 tsp oregano 1 tsp basil (optional) 1 cup cottage cheese (drained a bit) 2 eggs 1/4 c of minced fresh parsley 2-3 cups of grated mozzarella 8 - 10 slices of zucchini - Long enough to fit in pan like lasagna noodles(about 1/4" thick) you can piece them together *Secret ingredient? - 1 tsp of instant coffee (optional) in the sauce. In a large skillet, sauté the ground beef, onion and garlic in olive oil until meat is browned. Add the mushrooms and sauté a few minutes more. Stir in the tomatoes, tomato paste, salsa, oregano and basil; simmer for 20 minutes. In a bowl, combine the cottage cheese, eggs and parsley. When the sauce is done, put a thin layer on the bottom of a 9 x 13 baking pan. Cover that with a layer of sliced zucchini. Top the zucchini with a thin layer of cottage cheese mixture, thin layer of mozzarella cheese, then sauce. Repeat this layering until all the ingredients are used up (sauce will be the top layer... can put a little more mozzarella on that) Top with Parmesan cheese. Bake at 350 for 45 minutes or until cooked through