6 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 egg, beaten
1 c. light Ricotta cheese
1/2 c. 2% cottage cheese
1/4 tsp. salt
1 (14 oz.) jar prepared chunky garden style spaghetti sauce
2 c. thinly sliced zucchini squash
1 c. (4 oz.) shredded part skim Mozzarella cheese
1/4 c. grated Parmesan cheese
Parsley sprigs
Cherry tomatoes
Pimento-stuffed olives

Preheat oven to 325 degrees. Cook lasagna noodles in boiling water about 8 minutes; rinse and drain. Press excess liquid from spinach; placed in medium mixing bowl. Stir in egg, Ricotta and cottage cheeses. Add salt; mix well. In an 8 1/2 x 11 x 2-inch buttered baking dish, spread a thin layer of spaghetti sauce. Cover with half of the lasagna noodles, half of the cheese mixture and half of the zucchini slices.

Repeat layers beginning with the remaining noodles. After the final layer of zucchini, cover with the Mozzarella cheese, then the remaining sauce. Sprinkle the Parmesan cheese over the top. Bake 1 hour. Garnish with parsley sprigs, cherry tomatoes and pimento-stuffed olives. Preparation time: 1 hour and 45 minutes. 4-6 servings.