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Slice zucchinis, layer on paper towels, sprinkle with salt, and let sweat for 30-40 minutes.
Brown beef in a skillet and season, I used S+P and @mingleseasoning garlic and herbs.
In a bowl, combine cottage cheese, yoghurt, and ½ of the Parmesan.
Layer: sauce, meat, zucchini, white sauce, cheese repeat.
Top with remaining Parmesan.
Bake at 180°C for 30 mins covered, then 10-15 mins uncovered until golden brown.
Let rest for 10-15 mins before serving, this helps lasagna set and reduces excess liquid.