Heat oven to 350 degrees.

Spray 9 x 13 inch pan with vegetable spray.

Slice Zucchini thinly lengthwise on a mandolin slicer or slice in thin rounds.

Steam long zucchini slices in microwave in covered dish for 1 minute, in 3 separate batches.

Remove zucchini ‘noodles’ from microwave and lay on paper towels flat, sprinkle with salt and set aside. (This step will help the zucchini be more pliable while assembling the lasagna and the salt will help remove excess moisture.)

In a large sauté pan cook chopped onions in olive oil.

Add ground beef and cook till brown and crumbly.

In small mixing bowl or blender, mash or blend cottage cheese with egg till smooth. Set aside.

In a small mixing bowl make the marinara by stirring together the drained diced tomatoes, tomato sauce, garlic, chili powder, paprika and 2 T. finely chopped cilantro.

Cover zucchini slices with paper towels and press gently to remove excess moisture from the zucchini.

Assemble Lasagna as follows:

Divide your ingredients evenly between the three layers unless otherwise directed.

To begin, Spread 1-2 T. prepared tomato sauce in bottom of pan.

Cover the bottom of pan with zucchini noodles evenly.

Spread a thin amount (1/3) of the cottage cheese mixture on the zucchini noodles.

Sprinkle 1/3 of the meat mixture over the cottage cheese mixture.

Evenly spoon-ladle 1/3 of the marinara over the meat.

Sprinkle ½ cup of the Colby-Jack cheese over the marinara.

Repeat the layering process 2 more times.

On the 3rd layer (top layer) use all the remaining Colby-Jack cheese and sprinkle with the remaining finely chopped cilantro.

Bake for 30-35 mins.