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Preheat oven to 190 C
Use a Y peeler to create thin ribbons of courgette.
Pat ribbons dry using a clean piece of kitchen roll, place onto a greased baking tray and sprinkle with salt.
Pop into the oven for 15-20 mins until dry. Do not skip this step.
Spray a non-stick pan with oil. Add in the garlic and white onion, fry until golden brown.
Add your beef or turkey into the pan and cook on a medium heat until browned all over.
Pour in the tinned tomatoes, tomato paste, oregano, paprika, basil, parsley and pepper.
Simmer on a low heat for at least 20 minutes until THICK.
Add salt to taste.
Remove from heat to thicken and cool.
Blend cottage cheese, mozzarella and egg in a processor or blender.
Stir in the parmesan and add salt and pepper to taste.
Start by adding your tomato sauce into a baking dish (I used 11x7")
Layer your courgettes until sauce is covered.
Generously top with your cheese sauce.
Repeat this until you have three layers of each. Finish with your white sauce and top with more parmesan.
Bake in the oven for 30-35 mins until golden and bubbling.