Zucchini Lasagna

INGREDIENTS:

2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)

1/2 lb lean ground beef (I use 1 lb.) (optional)

1/4 cup onion, chopped

1 (6 ounce) can tomato paste

1 garlic clove, minced 

1 tsp olive oil 

1/2 teaspoon dried oregano

1/2 teaspoon dried basil 

1/4 teaspoon dried thyme 

1/8 teaspoon pepper  

1/2 cup low fat cottage cheese 

1/4 cup fat free ricotta

1/2 cup mozzarella cheese, shredded

DIRECTIONS

1. Cook meat and onions until meat is brown and onions are tender; drain fat. 
2. Mandolin the zucchini and set aside
3. Brown minced garlic in olive oil.  
4. Add tomato paste, oregano, basil, thyme and pepper to the garlic. 
5. Drain the cottage cheese. 
6. Mix the cottage cheese and ricotta cheese. 
7. Arrange the zucchini as you would lasagna pasta in your pan. 
8. Then layer with tomato sauce cheese and more zucchini. 
9. Layer until all ingredients are gone.  
10. Bake for 20 minutes. 
11. Top with mozzarella.  
12. Bake for an additional 10 minutes.