For the “Noodles”

1. Slice them thin (lengthwise), place on a baking tray, and roast at 425°F for about 3–5 minutes per side.
2. This keeps them from getting soggy.

For the Filling

1. Use what you’ve got. This isn’t a strict recipe.
2. It’s more of a “use up what’s in the fridge” kind of meal.
3. No two batches ever turn out the same, and that’s part of the fun and how I roll.
4. Cook the ground beef in a large pan.
5. Once it’s browned, drain the extra fat if needed.
6. Add your chopped veggies, seasonings, and tomato mix.
7. Let it all simmer together for about 10 minutes until it smells amazing and looks hearty.

For the Cheese Layer

1. Mix the cottage and Parmesan cheese and set aside.
2. Keep the shredded mozzarella, as this goes on top at the end.

Time to Layer

You’ll need one big dish or two smaller foil containers (great for freezing leftovers).

1. Start with half the meat mixture.
2. Add a layer of zucchini strips.
3. Spoon the cottage cheese mixture.
4. Add the rest of the meat.
5. Top with more zucchini strips.
6. Sprinkle mozzarella on top.

If freezing, cover and pop in the freezer. When ready to cook, thaw it overnight in the fridge.

To bake:

1. Cover with foil and bake at 375°F (180°C) for 45 minutes.
2. Then uncover and broil for 5 minutes to get that golden cheesy top.

It’s flexible, forgiving, and fridge-clearing in the best way. I get a rich, cheesy lasagna vibe without the carb crash. Plus, I don’t have to follow every step perfectly. It’s one of those dishes that works with you, not against you.