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.

Creamy White Chicken and Artichoke Lasagna

Ingredients
2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped 
16 oz Shredded Mozzarella Cheese, divided 
1/2 cup Grated Parmesan Cheese 
1/2 cup chopped drained oil-packed sun-dried tomatoes (I used some from a bag--cheaper) 
2 pkg. (8 oz. each) Cream Cheese, softened 
2 1/2 - 3 cups milk1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 oven ready lasagna noodles (so not pre-cooked when assembled)

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Lindsay's Lasagna

Preheat oven to 350
Ingredients

1 1/2 lbs ground beef
48 oz spagetti sauce
1 package lasagna noodles
8 oz sour cream
8 oz cottage cheese
1 egg
1 1/2 lbs monterey jack cheese (about 6 cups)

Precook lasagna noodles. Brown beef and add spaghetti sauce. Mix together sour cream, cottage cheese and egg. Grate cheese. Layer meat, then noddles, sour cream mixture, then cheese; repeat 2 more times. Bake for 30 minutes or as long as the noodles you are using say to bake.