Low Carb Lasagna

2 1/2 cups zucchini sliced lengthwise 1/2 inch thick (about 2 medium)
1/2 - 1 lb ground beef
1/4 cup onion chopped
2 small tomatoes chopped
1 (6 oz) can tomato paste
1 garlic clove minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 cup water
1/8 tsp pepper
1 egg
3/4 cup ricotta
1/2 c mozzarella cheese shredded
1 tsp flour

Saute zucchini until tender. Drain and set aside. Saute meat and onions until meat is brown and onions are tender. Drain fat. Add tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and pepper. Bring to a boil. Reduce heat and simmer uncovered 10 minutes.

In small bowl slightly beat the egg. Add ricotta and and the flour.

In baking dish put 1/2 the meat mixture. Cover with 1/2 of the zucchini. Cover with the ricotta mixture. Add some mozzarella cheese. Repeat the layers one more time.

Bake covered 30 mintues. Uncover and finish 10 more minutes.