Preheat oven to 350 degrees Fahrenheit.

Peel eggplant and slice lengthwise into thin pieces.

Coat the baking sheet with nonstick cooking spray. Place eggplant on a baking sheet and lightly brush with extra virgin olive oil, salt, pepper, and Italian seasoning. Place in oven for 15 minutes or until golden brown. Remove from oven and let cool.

While the eggplant cools, preheat a large skillet over medium/high heat. When the pan is hot, drizzle 1 to 2 tablespoons extra virgin olive oil and pressed garlic in the bottom of the skillet. When oil and garlic sizzle, add onion, green pepper, carrots, zucchini, and sauté for 5 minutes.

Then add the meat of choice, salt, and pepper, and continue cooking and crumbling meat until it is well browned and cooked through. There is no need to drain the grease using a lean meat cut.

Next, add marinara sauce to the skillet and mix well with vegetables and browned meat. Let the meat sauce simmer while preparing the cheese filling.

In a medium bowl, combine cottage cheese, ricotta cheese, cream cheese, Parmesan cheese, Greek yogurt, salt, and pepper and mix well.

Coat the bottom of the lasagna pan with nonstick cooking spray. Place eggplant in the bottom of the pan. Then add a layer of meat sauce. Spread the cheese mixture over the meat for the middle layer. Then add another layer of eggplant and meat sauce and top with mozzarella and parmesan cheese.

Bake at 350 degrees for 25 minutes or until cheese on top is golden brown.