Sprinkle 1 teaspoon of sea salt over the thinly sliced zucchini. Assemble a metal cooling rack over a cookie sheet. Place the zucchini on top of the cooling rack and let it sit for 1-2 hours to allow some of the water to drain out of the vegetables. The salt will work to make this process happen and helps to avoid lasagna soup.

After two hours, preheat the oven to 375 degrees.

Brown ground beef over medium heat in a large frying pan (not necessary if you are using my Butternut Spaghetti Squash recipe since it already calls for ground beef).

In a medium-sized bowl, mix together the cottage cheese, Greek yogurt, Parmesan cheese, eggs, and remaining spices until combined. Set aside.

Using a glass 13×9 pan, start the lasagna assembly by placing 1 cup of spaghetti sauce on the bottom. Top with lasagna, cheese mixture, and more sauce. Repeat this process one more time, and then add the mozzarella cheese to the top layer.

Cover with aluminum foil and bake for 30 minutes. Turn the oven to broil. Leave the lasagna under the broiler for another 5 minutes to brown up the cheese. Watch carefully, though, because the cheese can burn quickly.

Allow the lasagna to cool for 25-30 minutes before serving. You can eat it early if you are in a time crunch, but waiting allows some of the moisture to be absorbed.