2 c. (8 oz.) sliced mushrooms
2 c. sliced zucchini
1 egg, beaten
1 1/2 c. low-fat cottage cheese
1/2 pkg. lasagna, cooked
1 1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1/2 c. chopped parsley
1 (15 3/4 oz.) jar prepared spaghetti sauce

Combine mushrooms and zucchini in a 1 quart casserole. Cover and microwave on high heat for 6 minutes. Drain. Combine egg, cottage cheese, 1 cup Mozzarella, Parmesan and parsley. Spread 1/2 cup mixture in bottom of casserole - place 1/2 of the cooked lasagna on sauce. Layer 1/2 the vegetables, then 1/2 the cheese mixture. Spoon 3/4 cup spaghetti sauce over the cheese and vegetables. Repeat layers of lasagna, vegetables and cheeses - then remaining sauce. Microwave 17 minutes or until center is heated. Sprinkle 1/2 cup Mozzarella on top. Let stand 10 minutes.