• 1 lb. lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 oz.) tomato sauce
• 1 large egg, lightly beaten
• 1 cup 2% cottage cheese
• 4 medium zucchini (about 1 3/4 lbs.)
• 3 tablespoons all-purpose flour
• 1 cup shredded part-skim mozzarella cheese
• Additional shredded mozzarella cheese, optional

Preheat to 375 degrees.  In a large skillet, cook and crumble the ground beef with onion over medium-high heat until meat is no longer pink, 5-7 minutes.  Atir in the seasonings and tomato sauce.  Bring to a boil; simmer, uncovered, 5 minutes.  In a bowl, mix egg and cottage cheese.

Trim zucchini ends; cut lengthwise into 1/4-inch thick slices.  Layer half the slices in a 13″ x 9″ baking dish coated with cooking spray; dust with half the flour.  ^Top with cottage cheese mixture and half the meat sauce.  Add remaining zucchini; dust with remaining flour.  Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

Bake, uncovered, until heated through, about 40 minutes.  if desired, sprinkle with additional cheese.  Let lasagna stand for 10 minutes before serving.