10 oz. pkg. frozen chopped spinach, thawed
1 egg, beaten
1 lb. lowfat cottage cheese
4 oz. shredded Mozzarella cheese
1 to 1 1/2 lb. zucchini, peeled and sliced thin
2 tbsp. grated Parmesan cheese
8 oz. can tomato sauce
26 oz. spaghetti sauce, any variety
9 lasagna noodles, uncooked

Spray 9x13 inch pan with cooking spray. Place tomato sauce in prepared pan. Drain spinach well and mix with beaten egg and cottage cheese. Place 3 noodles in dish. Cover with half of spinach cheese mixture. Top with half of zucchini and Parmesan and Mozzarella cheeses. Top cheeses with spaghetti sauce, reserving rest for additional layers.

Repeat layers, starting with noodles, spinach mixture, zucchini, cheese and sauce. Top with remaining noodles and sauce. Cover with foil and refrigerate overnight or at least 8 hours. Bake at 350 degrees for 1 hour. Remove cover and bake about 15 minutes, adding additional cheese, if desired. Let stand several minutes before serving.