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® baking mix
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 (about1 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 golen brown, 32 to 35 min. Let stand 10 minutes before cutting. 15 servings
High Altitude Directions (3500 to 6500 ft) Heat over to 400 deg increase baking mix to 3-1/4 cups.