Wash and cut zucchini into very thin strips. Line a colander with paper towels and place it in the sink. Place zucchini into the colander and salt generously. Allow zucchini strips to sweat for 30 minutes.
Dice onion and red bell pepper, grate carrots, and mince garlic.
Pre-heat oven to 350℉ and grease a 9x13 inch pan.
In a large skillet over medium-high heat, brown ground beef until cooked completely, making sure to chop into small pieces as you go. Remove beef onto a paper towel-lined plate and set aside.
In the same skillet, saute the onion, pepper, carrot, and garlic until the onion is translucent.
Add crushed tomatoes, oregano, basil, salt and pepper, and the cooked ground beef back into the skillet. Bring to a simmer, and allow to simmer for 10 minutes.
Meanwhile, mix cottage cheese, egg, and parmesan in a small bowl.
Once the zucchini has sweat for 30 minutes, pat dry with a clean cloth or paper towel.
Spread 1 cup of the bolognese sauce onto the bottom of the 9x13 pan.
Layer zucchini slices on top of the sauce, overlapping slightly. Spread 1/3 of the bolognese sauce on top of the zucchini slices and then spread 1/3 of the cottage cheese mixture on top of that. Sprinkle with mozzarella cheese. Repeat these layers two more times.
Top with a final layer of zucchini slices and the rest of the mozzarella cheese. Sprinkle with a bit of oregano and basil.
Place in the oven uncovered and bake for 40-45 minutes. Turn oven to broil and let the top of the lasagna turn golden brown. Watch it carefully - it should only take 2 minutes or less.
Remove from the oven and allow to set for 15-20 minutes before serving. Slice and enjoy!