No stick cooking spray
6 uncooked lasagna noodles (do not cook)
5 c. (1 1/4 lb.) thinly sliced zucchini
5 c. (1 1/4 lb.) shredded Mozzarella cheese
2 tbsp. Parmesan cheese for topping

SPINACH FILLING:

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (12 oz.) lowfat Cottage cheese
1 egg, beaten
1 lg. jar of spaghetti sauce

Prepare zucchini and cheese; set aside. Press spinach between paper towel to remove all water. Combine spinach, Cottage cheese, and egg. Set aside. Coat a 9 x 13 inch baking dish with cooking spray. Spoon 1/3 spaghetti sauce into baking dish. Arrange 3 uncooked noodles lengthwise, top with 1 1/4 c. spinach mixture, 2 1/2 c. zucchini and 1/2 c. Mozzarella. Repeat layers. Top with remaining spaghetti sauce. Cover and refrigerate 8 hours. Bake, covered, at 350 degrees for 1 1/2 hour. Uncover and sprinkle with remaining 1/4 c. Mozzarella and Parmesan cheese. Let stand 5 minutes before serving. Yields 8 (3 x 4 inch) servings.