Lite Lasagna

• 1/2 lb. lasagna noodles
• 1/2 c. low-fat cottage cheese
• 2 Tbsp. minced parsley
• 1 egg
• 3/4 (8 oz.) part skim Mozzarella cheese, diced
• 1 (16 oz.) soft tofu, drained
• 1/4 c. grated Romano cheese
• 1/2 tsp. salt
• 1 medium zucchini, sliced thin
• 1 (28 oz.) jar spaghetti sauce

1. About 2 hours before serving, prepare lasagna noodles as label directs; drain.
2. In medium bowl, with fork, mash tofu; stir in Romano cheese, parsley, salt, egg and cottage cheese.
3. Preheat oven to 375u0b0.
4. In 3-quart shallow casserole, arrange half of noodles.
5. Spread half of tofu mixture over noodles.
6. Arrange half zucchini.
7. Sprinkle with half Mozzarella.
8. Top with half spaghetti sauce.
9. Repeat.
10. Bake 40 minutes or until heated through.
11. Remove from oven.
12. Let stand 10 minutes for easier serving.
13. Makes 8 servings.

lasagna noodles, lowfat cottage cheese, parsley, egg, mozzarella cheese, romano cheese, salt, zucchini, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403219 (may not work)