36 oz. meatless spaghetti sauce
1 lb. box lasagna noodles (uncooked)
3 c. diced zucchini
1 lb. low-fat Ricotta cheese
1 egg white
1 tsp. Italian seasoning blend
1/2 tsp. garlic powder
1 tbsp. grated Parmesan cheese
1 c. sliced mushrooms
1/4 c. grated reduced fat Swiss or Mozzarella cheese

Preheat oven to 375 degrees. Spread a thin layer of spaghetti sauce on the bottom of a 13x9 inch baking dish. Cover with a layer of noodles. Scatter one cup of zucchini pieces over the noodles. Drizzle with spaghetti sauce. Cover with more noodles, zucchini and sauce.

Mix Ricotta cheese with egg white, seasoning blend, garlic powder and Parmesan cheese; carefully spread over the casserole. Scatter mushrooms over the cheese. Cover with one more layer of noodles, zucchini and sauce. (Save enough sauce so top can be completely covered.) Cover tightly with aluminum foil.

Bake for 45 minutes to one hour. Uncover, scatter Swiss or Mozzarella cheese on top and bake for 3 minutes, just to melt cheese.