Low-Fat Vegetable Lasagna

• 1 can Healthy Choice spaghetti sauce
• 1 small box lasagna noodles
• 1 lb. no-fat cottage cheese
• 1/2 c. no-fat Cheddar cheese
• 2 Tbsp. parsley flakes
• 1 container Egg Beaters
• 1 Tbsp. whole basil
• 1 Tbsp. garlic
• 1 lb. zucchini
• water
• 1 pkg. Mozzarella lite

1. Cover bottom of baking dish with sauce.
2. Put layer of uncooked noodles (about 3).
3. Combine cottage cheese, Cheddar, parsley, Egg Beaters, basil and garlic.
4. Add a layer of mixture, slice a layer of zucchini, noodles, cheese mixture, zucchini, until dish is full.
5. Pour rest of sauce over ingredients, rinse can and add to dish.
6. Add enough water to bring liquid to 3/4 of pan. Cover with foil and bake at 450u0b0 for 30 minutes. Sprinkle with Mozzarella and melt. Serve.

sauce, lasagna noodles, cottage cheese, cheddar cheese, parsley flakes, egg beaters, whole basil, garlic, zucchini, water, mozzarella lite

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275631 (may not work)