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.
For 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 in about ½ 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.
