In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and italian seasoning; mix well. Bring to a boil; reduce heat. Simmer uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13X9X2-inch baking dish coated with non-stick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half the meat sauce and zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350°F for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.