2 (26 oz. ea.) cans Italian style sauce (Hunt's "No Added Sugar")
1 (9 oz.) pkg. oven-ready lasagna noodles (Barilla "No Boiling Required")
1 (2 lb.) tub cottage cheese ("Fat-Free")
2 cups shredded Mozzarella cheese ("Low-Fat")
1/2 cup grated Parmesan cheese
garlic, to taste (powdered or fresh)
fresh zucchini, sliced very thinly from the garden harvest, a few pounds worth (don’t use the giant ones, I use those for stuffed zucchini boats)
ground black pepper
ground dried chilies (if desired for a little kick)
a large aluminum pan (around 12x8x3-inch; a disposable one is nice for a quick clean up)

Preheat oven to 350°F. Spray the aluminum pan with some non-stick cooking spray (Pam).

Pour enough sauce on the bottom of the pan to cover surface. Layer with 4 lasagna noodles. Put a layer of cottage cheese over the noodles. Sprinkle with some garlic and Parmesan cheese (add chilies if desired). Cover with a layer of sliced zucchini to cover.

Pour on more sauce to cover all. Cover with another layer of noodles and repeat until all

Bake in oven at 350°F for 45 minutes. Remove and check if everything looks cooked. If so, sprinkle Mozzarella cheese on top and return to oven for 15 more minutes. Watch to make sure cheese does not burn.

Remove from oven. Let cool and serve.

Note: Sometimes I use fresh spinach instead of zucchini. I wash spinach, run threw a salad spinner and chop. Microwave in batches and layer in place of the zucchini.

Submitted by: Megg Abel