Instructions

• 1.

  Preheat oven to 425 F

• 2.

  Heat olive oil over medium-high heat in a large oven-safe pot. I used the Le Creuset pot. Add beef, onions and garlic and cook until the beef is browned. About 5 minutes. Stir in oregano, bay leaves and if using cayenne pepper. Add tomato sauce and 1 1/2 cups of water and generously season with salt and pepper. Cover and simmer for 10 minutes. Remove from the heat

• 3.

  Layer zucchini over the sauce, add 3 lasagna noodles, breaking them as needed to fit the pot. Press the noodles in the sauce. Spread the cottage cheese over the noodles, sprinkle with nutmeg, layer of spinach and 1 cup of mozzarella cheese. Add the remaining noodles, breaking them as needed to fit the pot. Press the noodles down into the cheese. Top with tomato slices, basil, remaining 1/2 cup mozzarella cheese and parmesan cheese

• 4.

  Transfer to the oven and cover. Bake for 20 minutes, then remove the lid and bake until the cheese is golden. About 8 - 10 more minutes. Rest the lasagna for 15 minutes before serving. Top with fresh basil