Man-catcher Lasagna - Revised

This recipe is a variation of my mother's famous Man-catcher Lasagna. We replaced the noodles with sauteed zucchini and added other veggies. This dish is surprisingly low-carb and is definitely comfort food.

I tested this dish on 3 of my favorite boys and it performed its primary function: Mike (although already 'caught'), James and Marlon are hooked on this healthy, low-carb lasagna.

Man-catcher Lasagna

1 lb Lean ground beef
10oz frozen chopped spinach (thawed and drained well)
1 can quartered artichoke hearts
4-8oz mushrooms
1 egg
5-6 medium-size zucchini or equal amount squash
2 cups low-fat cottage cheese
2 cups mozzarella cheese
1 jar store-bought marinara

Preheat oven to 400º. Cut the ends off the zucchini, and then cut in half. Slice the zucchini in 1/4inch thick slices and leave to dry on a paper towel for approx 30 minutes. Brown the ground beef in a pan, then add the jar of marinara; simmer on low heat. In a separate bowl, mix the cottage cheese, spinach artichoke hearts and egg. Add salt and pepper and set aside. Heat a large skillet and sauté the mushrooms in 1 tbsp of oil for 5-8 minutes and then add them to the marinara sauce. Add another 2 tbsp of oil and then brown the zucchini on both sides (approx 2-3 mins per side). Set on a paper towel to absorb oil.

Assemble the lasagna in a baking dish:
First Marinara and beef mix, then layer with the zucchini slices. Add all the cottage cheese mixture, sprinkle half the mozzarella cheese, then the other half of the zucchini, and the remaining marinara. Top with the remaining mozzarella cheese and cover tightly with aluminum foil. Bake for 40 minutes, then remove the aluminum foil and let bake for another 10-15 or until the top is golden brown and bubbly. Let rest for at least 10 minutes, then serve.