6 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. light ricotta cheese
1/4 tsp. salt
1 (14 oz.) jar chunky garden style spaghetti sauce
1 c. shredded part-skim Mozzarella cheese
1/4 c. grated Parmesan cheese
Cherry tomatoes
1 egg white, beaten
1/2 c. cottage cheese
2 c. thinly sliced zucchini
Parsley sprigs
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; place in medium mixing bowl. Stir in egg, ricotta cheese and cottage cheese. Add salt and mix well.

In an 8 1/2 x 11 x 2 inch greased 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 Mozzarella cheese, the remaining sauce.

Sprinkle Parmesan cheese over the top. Bake 1 hour. Garnish with parsley sprigs, cherry tomatoes and pimento-stuffed olives. Makes 4-6 servings.