3 lg. zucchinis
1/4 c. flour
Salt, if desired, to taste
Pepper, if desired, to taste
Corn oil cooking spray
15 oz. fat-free Cottage cheese
1 egg white & 1 whole egg
1 tsp. oregano
1/4 c. grated Parmesan
2 c. spaghetti sauce
1/2 lb. pkg. skim Mozzarella, shredded

Slice zucchini lengthwise (1/4 inch slices). Mix flour, salt and pepper. Dip both sides zucchini in.

In large skillet, heat oil and fry zucchini until golden, turning once. Remove to platter; cover with paper towel

In medium bowl, combine cottage cheese, egg white, whole egg, oregano and 3 tablespoons of Parmesan cheese

In bottom of baking pan (12x8x2 inch), spread 1 cup spaghetti sauce, top with half of zucchini slices, then half of the cottage cheese mixture and half of the Mozzarella. Repeat layers again cooking with the remainder of Parmesan.

Bake in preheated oven (350 degrees) for 45 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.