Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      vegetable oil
   2                    garlic cloves -- minced
   1                    onion -- chopped
   2                    carrots -- finely diced
   1                    zucchini -- finely chopped
     3/4  pound         lean ground beef
   1 1/2  teaspoons     dried basil
   1      teaspoon      dried oregano
   1      teaspoon      cinnamon
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      dried thyme
   2      tablespoons   tomato paste
  19      ounces        canned tomatoes
     1/4  cup           fresh parsley -- chopped
                        ***PASTA CUSTARD LAYERS***
   3      tablespoons   butter
     1/4  cup           all-purpose flour
   3      cups          milk
   1                    egg
   1      cup           2% cottage cheese
   1      cup           mozzarella -- part-skin,
                        shredded
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  teaspoon      nutmeg
   3      cups          pasta shells
     1/4  cup           parmesan -- freshly grated

Preparation:

This is the Greek variation of lasagna. In large nonstick skillet, heat oil over medium heat; cook garlic, onion, carrots and zucchini, stirring, for about 5 minutes or until softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to break up beef, for about 3 minutes or until meat is no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to boil. Reduce heat; simmer for about 20 minutes or until almost all liquid is evaporated and sauce is thickened. Stir in parsley; set aside. Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in milk; bring to boil. Reduce heat to medium-low or until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until almost tender. Drain; return to pot. Add cheese sauce; toss well. Spread half of the pasta mixture in greased 13x9-inch baking dish; spread meat mixture over top. Spread remaining pasta mixture evenly over meat. Sprinkle with Parmesan. [Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.] Bake in 375F 190C oven for 1 hour or until heated through and top is lightly browned. Let stand for 10 minutes. Serve with a light green salad tossed with a sun-dried tomato vinaigrette. Source: Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light"