Zucchini Lasagna (Lasagne) - Low Carb

Ingredients:

• 2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 lb lean ground beef (I use 1 lb.)
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
• 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
• 1 teaspoon flour

Directions:

1. 1
   Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. 2
   Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. 3
   In small bowl slightly beat egg.
4. 4
   Add cottage cheese, half of shredded cheese and flour.
5. 5
   In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. 6
   Bake uncovered at 375 degrees F for 30 minutes.
7. 7
   Sprinkle with remaining cheese. Bake 10 minutes longer.
8. 8
   Let stand 10 minutes before serving.

Source: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749