Zucchini Lasagna (Low Carb)

In a large skillet over medium-high heat, brown the ground beef with the onion until the meat is no longer pink and the onion is tender, about 6-8 minutes; drain off any fat.

Add the chopped tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and black pepper to the skillet. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes, until the sauce reduces to roughly 2 cups.

In a small bowl, lightly beat the egg, then stir in the cottage cheese, half of the mozzarella, and the flour until combined.

In a greased 11x7-inch baking dish, layer half of the meat sauce, half of the zucchini, then all of the cottage cheese mixture. Top with the remaining meat sauce and remaining zucchini.

Bake uncovered at 375°F (190°C) for 30 minutes. Sprinkle the remaining mozzarella over the top and bake 10 minutes longer until bubbly and golden.

Let the lasagna stand for 10 minutes before slicing and serving so the layers set.