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1
Preheat your oven to 190C/375F/Gas 5.
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2
In a non stick frying pan, brown the meat for about 7 minutes.
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3
Season with salt.
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4
Drain any excess fat from the pan by placing the meat into a sieve, keep aside.
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5
In the same pan, fry the onion, garlic, celery, carrot and mushrooms in a little olive oil for about five minutes.
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6
Add the meat back to the pan and add the tomato paste and chopped tomatoes at the same time.
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7
Season using the oregano, basil and sugar.
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8
Add salt and black pepper to taste.
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9
Simmer for about 15 minutes.
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10
In the meantime add the spinach, zucchini, cottage cheese and egg whites together in a bowl.
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11
Using a hand blender of food processor, blitz the ingredients until you achieve a sauce.
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12
Spread 1/4 of the tomato sauce in the bottom of a large lasagne dish.
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13
Cover with three lasange sheets.
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14
Next add another layer, using another 1/4 of the tomato sauce and then cover with half the cottage cheese sauce.
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15
Place the remaining three lasagne sheets over the top and cover with the remaining cottage cheese sauce.
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16
Cover with tin foil and bake for 45 minutes.
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17
After that time, remove the foil and top with the grated mozzarella cheese.
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18
Then return to the oven for a further 15 minutes.
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19
Serve with a green side salad.
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20
Note: As zuccini contain a lot of water, you might first want to place the grated pieces in a collander and sprinkle them with a little salt.
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21
Squeeze out any excess water before adding with the other ingredients.
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22
This is optional.
