Zucchini Lasagna

2-1/2  cups		zucchini, sliced 1/4 inch thick (about 2 medium)
1  lb.		lean ground beef
1/4  cup		onion, chopped
2		small tomatoes, cut ups
6  ounces		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 or fat free ricotta
8  ounces		cup mozzarella cheese, shredded
1  teaspoon		flour

Tip: For nutritional information on all the ingredients in Zucchini Lasagna just click on each ingredient name. Then adjust the serving size for any Zucchini Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.