1 (2 lb.) jar meatless spaghetti sauce
1 lb. lasagne noodles, made without eggs
3 c. diced zucchini or chopped fresh spinach, divided
1 lb. low-fat Ricotta cheese
1 egg white
1 tsp. salt-free Italian seasoning blend
1/2 tsp. garlic powder
1 tbsp. grated Parmesan cheese
1 c. sliced mushrooms
1/2 c. grated part skim Mozzarella

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 1 cup of zucchini pieces over noodles; drizzle with spaghetti sauce. Cover with more noodles, zucchini and sauce.

Beat Ricotta cheese with egg white, seasoning blend, garlic powder and Parmesan cheese. Carefully spread over casserole. Scatter mushrooms over cheese. Cover with 1 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 1 hour. Uncover, scatter Swiss cheese on top and bake for 3 minutes more, just to melt cheese. Put on baking sheet. Makes 8 servings.