Zucchini Lasagna

Ingredients

• 2 1⁄2  medium zucchinis, sliced lengthwise about 1/4 inch thick
• 1⁄2 lb lean ground beef or turkey or chicken ( or you don’t have to use any meat)
• 1⁄4 cup onion, chopped (I omit due to allergies)
• 2 small tomatoes, cut up
• 1 (6 ounce) can tomato paste or sauce (depends on how thick you want this)
• 1 garlic clove, minced (or garlic powder)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄2cup low fat cottage cheese and low fat ricotta cheese (or low fat or fat free ricotta or just cottage cheese)
• 1 cup mozzarella, shredded (I use 8 oz. divided or more or less.. depending on personal preference)

Be Creative with your ingredients because you can make this to your taste preferences along with more or less…
Directions:
Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.
In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining  zucchini, and sauce.
Bake uncovered at 350 degrees F for 60 minutes.
Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.