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Biscuit Lasagna

1 lb. ground beef
1/2 cup chopped onion
1 jar (32 oz) spaghetti sauce
1 tbsp parsley flakes
1 tsp. dried oregano leaves
3 cups Bisquick
1 cup creamed cottage cheese
1/4 cup grated Parmesan cheese
3/4 cup milk
1 tbsp parsley flakes
1 tsp dried basil leaves
1 cup shredded zucchini (about 1 small)
2 cups mozzarella cheese (8 oz)

Heat oven to 375 degrees.

Cook and stir ground beef and onion in 4 qt. saucepan over medium heat until beef is brown; drain. Stir in spaghetti sauce, 1 tbsp parsley and the oregano. Heat to boiling over medium high heat, stirring occasionally. Keep warm over low heat.

Mix remaining ingredients except zucchini and mozzarella cheese until dough forms, beat 20 strokes. Spread half of the dough in ungreased rectangular pan, 13x9x2.

Sprinkle half of the zucchini over dough; spread half of the beef mixture over zucchini. Sprinkle with half of the mozzarella cheese. Drop remaining dough by heaping teaspoonfuls onto cheese. Repeat with remaining zucchini, beef mixture and cheese. Bake until biscuits are dark golden brown, about 35 minutes. Let stand 10 minutes before cutting.
Tona in Bama

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