Cheesy Zucchini Lasagna

• nonstick cooking spray
• 8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese
• 2 cups shredded zucchini
• 1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese
• 1/4 cup grated fat-free parmesan cheese
• 2 1/4 cups meatless sauce (may use a 27 oz. can of sauce)
• 9 uncooked whole wheat lasagna noodles
• 1/4 - 1/2 cup boiling water

1. Heat oven to 350u0b0.
2. Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
3. Reserve 1/2 cup of the mozzarella cheese.
4. Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
5. Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
6. Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
7. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
8. Arrange remaining 3 noodles on top.
9. Sprinkle boiling water over all.
10. Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
11. Remove from oven; sprinkle with reserved mozzarella.
12. Let stand 15 minutes (or longer to get the desired firmness) before cutting.

nonstick cooking spray, mozzarella cheese, zucchini, ricotta cheese, parmesan cheese, meatless sauce, whole wheat lasagna noodles, boiling water

Taken from www.food.com/recipe/cheesy-zucchini-lasagna-100718 (may not work)