This is the Greek variation of lasagna.

In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside.

Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. Gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well.

Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan.

[Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190 °C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes.

Serve with a light green salad tossed with a sun-dried tomato vinaigrette.

Healthy: Casseroles See The Light"

Per serving: 557 Calories (kcal); 24g Total Fat; (39% calories from fat); 24g Protein; 60g Carbohydrate; 106mg Cholesterol; 714mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates