Microwave Vegetable Lasagna

• 2 c. sliced zucchini
• 2 c. sliced mushrooms
• 1 large egg, beaten
• 1 1/2 c. cottage cheese
• 1 1/2 c. shredded Mozzarella cheese
• 1/4 c. Parmesan cheese
• 1 Tbsp. minced parsley
• 3 c. (about) spaghetti sauce
• 1/4 c. seasoned bread crumbs
• 1/2 (16 oz.) pkg. lasagna noodles, cooked

1. Put zucchini in a 2-quart baking dish.
2. Cover with plastic wrap.
3. Cook on High for 5 minutes or until tender-crisp.
4. Stir in mushrooms, cook 5 minutes.
5. Drain off liquid.
6. In a bowl, mix egg with cottage cheese, 1 cup Mozzarella cheese, the Parmesan cheese and parsley.
7. Spread about 1/2 cup of spaghetti sauce over bottom of baking dish, cover with half of noodles.
8. Sprinkle with 2 tablespoons of bread crumbs.
9. Layer with half of zucchini mixture and then half of cheese mixture.
10. Repeat, spread spaghetti sauce and the 1/2 cup of Mozzarella cheese over top.
11. Loosely cover with waxed paper, cook in microwave on High 15 minutes, until heated through.

zucchini, mushrooms, egg, cottage cheese, mozzarella cheese, parmesan cheese, parsley, sauce, bread crumbs, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407063 (may not work)