Zucchini Lasagna with Cottage Cheese

Instructions:

1. Slice 4 Large Zucchini into 1/8 inch thick ribbons. Arrange them on paper towels and sprinkle with 1 tbsp Sea Salt, letting them sit for 15 minutes until beads of water form on top.
2. Pat them very dry with more towels.
3. Preheat your oven to 400°F and lightly oil a baking sheet with 1 tbsp Extra Virgin Olive Oil. Lay the ribbons in a single layer and roast for 10 minutes until they look slightly wilted.
4. In a large skillet over medium heat, cook 1 lb Lean Ground Beef with 3 cloves minced Garlic. Sauté until no pink remains and the garlic smells fragrant. Drain any excess fat to keep the lasagna lean.
5. Stir in 24 oz Low Sugar Marinara Sauce, 1 tsp Dried Oregano, and 1/2 tsp Crushed Red Pepper Flakes. Let it simmer for 5 minutes until the sauce thickens slightly.
6. In a medium bowl, combine 15 oz Whole Milk Cottage Cheese, 1 Large Egg, and 1/2 cup Freshly Grated Parmesan. Stir until the egg is fully incorporated and the mixture looks uniform.
7. Spread a thin layer of meat sauce on the bottom of a 9x13 dish. Lay down a single layer of zucchini ribbons, slightly overlapping them until the sauce is completely covered.
8. Spread half of the cottage cheese mixture over the zucchini, then top with a layer of meat sauce and 1 cup of Mozzarella. Repeat the layers until all ingredients are used, ending with a thick layer of Mozzarella.
9. Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbling.
10. Remove from the oven and let the pan sit for at least 15 minutes. The layers need time to firm up and set before you try to slice into them.
11. Sprinkle 1/4 cup Fresh Basil (chiffonade) over the top just before serving. The heat from the cheese will release the basil's aromatic oils, giving you that fresh, herbal finish.