8 oz. lasagna noodles
Vegetable cooking spray
1 3/4 c. chopped onion
2 cloves garlic, minced
3 pts. pasta sauce
2 tbsp. chopped fresh parsley
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 1/2 lbs. zucchini, cut into 1/4 inch slices
2 pkgs. (10 oz. each) frozen chopped spinach, thawed, squeezed to drain
1 c. shredded Mozzarella cheese
1 pkg. (8 oz.) low fat cottage cheese
1/4 c. Parmesan cheese

Cook lasagne noodles to desired doneness as directed on package. Drain; rinse with hot water. Set aside.

Coat large skillet with cooking spray. Saute onion and garlic until onion is tender. Stir in next five ingredients. Bring to a boil; reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

Combine shredded Mozzarella and cottage cheese; set aside.

Coat a 13x9x2 inch baking dish with cooking spray. Layer ingredients into pan in the following order: 1 cup tomato sauce mixture, lasagne noodles, zucchini slices, spinach, cottage cheese mixture, 2 1/2 cups pasta sauce mixture. Repeat layers. Top with Parmesan cheese. Bake 350 degree oven for 30 minutes.