Zucchini Lasagna (Lasagne)

Wow, It's tender and sweet and  plain appetizing! My choosy kid LOVED it! 
Great for anyone going on low carb

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick(about 2 medium)
• 1/2 lb lean ground beef  
• 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  
• 1 teaspoon flour

How To Make It

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