Happy National Lasagna Day!

That pretty much seals what's for dinner tonight, don't you think?

We learned about this cheesy holiday from the folks at Buca di Beppo restaurants (there are two in this area), which today are offering guests a free lasagna with the purchase of any pasta dish or entree.

But since this feature is about cooking quickly at home, we offer you a simple and unusual recipe from the new "Country Cooking: 2,151 Recipes From the Readers of Harrowsmith Magazine" (Firefly, 2009, $29.95). This fat-as-a-pig paperback is stuffed with mostly short and sweet recipes for classic comfort fare, including a half dozen "lasagne" recipes, such as vegetable, Neapolitan, even a tofu version. But this noodle-less one might help you enjoy getting rid of some excess zukes.

I spiffed it up a bit by using Rose Ridge Farm organic, grass-fed beef and doubling the (homegrown) herbs. Delish the first time and as leftovers.

Meanwhile, mark your calendars: Saturday is National Mustard Day ...

PG-tested

• 2 cups cottage cheese
• 1 cup cooked, chopped spinach
• 1 pound mozzarella cheese, grated
• 1 1/2 pounds ground beef
• 1 small onion, chopped
• 8-ounce can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 2 1/2 pounds zucchini, thinly sliced lengthwise

Combine cottage cheese, spinach and half the mozzarella in a bowl. Brown ground beef and onion, drain off excess fat, then add tomato sauce, salt, pepper, oregano and thyme. Simmer for 5 minutes.

In a greased 9-by-13-inch casserole dish, layer half the meat mixture, half the zucchini, all of the spinach-cheese mixture, the rest of the zucchini, the rest of the meat and top with the remaining 1/2 pound of mozzarella. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for another 45 minutes.

Serves 6.

-- "Country Cooking: 2,151 Recipes From the Readers of Harrowsmith Magazine" (Firefly, 2009, $29.95)