2 c, sliced mushrooms
1 egg, beaten
1 1/2 c. Mozzarella cheese, shredded
1/2 c. chopped fresh parsley
1/2 pkg. lasagna noodles, cooked
2 c. sliced zucchini
1 1/2 c. lowfat cottage cheese
1/4 c. Parmesan cheese, grated
1 (16 oz.) jar spaghetti sauce
2 tbsp. butter

Saute mushrooms and zucchini in butter until tender crisp. Combine egg, cottage cheese, 1 cup of the Mozzarella cheese, the Parmesan cheese and parsley. Spread half a cup of spaghetti sauce on the bottom of an 8" square pan. Place half the lasagna noodles on the sauce. Layer half the vegetables and half the cheese mixture on noodles. Spoon 3/4 of a cup of spaghetti sauce over the layers. Repeat layers of lasagna noodles, vegetables, cheese mixture and remaining spaghetti sauce. Sprinkle with rest of the cheese. Bake at 350 degrees for 30 to 40 minutes.