Thinly slice zucchini lengthwise into ¼ inch slices.

Place on well-oiled baking sheet and bake at 400°F for about 10-12 minutes or until the zucchini is just starting to brown and get tender. It isn't necessary to peel the zucchini, but it might be a good idea if you are trying to hide the vegetables from any picky eaters!

While the zucchini is cooking, brown the meat in a large skillet.

Once the meat is cooked, add the pasta sauce to the skillet to warm if there is room. If not, add meat and pasta sauce to large pot.

Add spices to meat sauce and heat to a simmer.

In a medium size bowl, mix together the ricotta cheese, cottage cheese, eggs, Parmesan, and half of the shredded  mozzarella cheese.

In large 9x13 glass baking dish start layering: meat sauce on the bottom, followed by zucchini slices, then ricotta mixture. This made 2 thick layers for me, but could be spread out into three layers if your dish is deep enough. Make sure the meat/sauce layer is on the top when done.

If you are making ahead, throw the dish in the freezer at this point, and it will be ready to bake when you need it.

When you have added all ingredients in layers, place the lasagna in oven at 350°F for 45-60 minutes or until egg/ricotta mixture is set and middle is not jiggly. It will firm up as it cools too.

Top with the remaining half of the mozzarella for the last 15 minutes of cooking.

Serve immediately. I recommend a side of Italian music and a salad!