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This is the Greek variation of lasagna.
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In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 min or possibly till softened.
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Add in beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 min or possibly till meat is no longer pink.
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Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
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Reduce heat; simmer for about 20 min or possibly till almost all liquid is evaporated and sauce is thickened.
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Stir in parsley; set aside.
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Pasta Custard Layers: In heavy saucepan, heat butter over medium heat; stir in flour.
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Cook, stirring constantly, for 2 min.
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gradually whisk in lowfat milk; bring to boil.
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Reduce heat to medium-low or possibly till thickened.
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In large bowl, whisk Large eggs; whisk in about 1/2 c. of the warm lowfat milk sauce.
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Return mix to saucepan; cook, stirring, for 2 min.
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Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
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Meanwhile, in large pot of boiling salted water, cook pasta for about 8 min or possibly till almost tender.
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Drain; return to pot.
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Add in cheese sauce; toss well.
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Spread half of the pasta mix in greased 13x9-inch baking dish; spread meat mix over top.
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Spread remaining pasta mix proportionately over meat.
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Sprinkle with Parmesan.
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[Can be prepared to this point, covered and refrigerated for up to 1 day.
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Let stand at room temperature for 30 min before baking.]
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Bake in 375F 190C oven for 1 hour or possibly till heated through and top is lightly browned.
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Let stand for 10 min.
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Serve with a light green salad tossed with a sun-dry tomato vinaigrette.
