Zucchini Lasagna - Low Carb

2 1/2 cups zucchini, sliced 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 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 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

3 In small bowl slightly beat egg.

4 Add cottage cheese, half of shredded cheese and flour.

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 Bake uncovered at 375 degrees F for 30 minutes.

7 Sprinkle with remaining cheese. Bake 10 minutes longer.

8 Let stand 10 minutes before serving.