Cheesy Zucchini Lasagne

• 2 c. shredded fat-free or part-skim Mozzarella cheese (8 oz.)
• 2 c. shredded zucchini (about 2 medium)
• 1 c. nonfat or low-fat Ricotta cheese
• 1/4 c. grated Parmesan cheese
• 2 3/4 c. meatless spaghetti sauce
• 9 uncooked lasagne noodles

1. Heat oven to 350u0b0.
2. Reserve 1/2 cup of the Mozzarella cheese. Mix remaining Mozzarella cheese, the zucchini, Ricotta cheese and Parmesan cheese.
3. Spread 3/4 cup spaghetti sauce in ungreased rectangular baking dish, 11 x 7 x 1 1/2-inch or 12 x 7 x 1 1/2-inch.
4. Top with 3 of the noodles.
5. Spread half of the cheese mixture over noodles in dish.
6. Top with 3/4 cup of spaghetti sauce.
7. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup spaghetti sauce.
8. Top with remaining noodles and spaghetti sauce.
9. Cover with aluminum foil and bake about 1 hour or until noodles are tender.
10. Remove from oven.
11. Sprinkle with reserved Mozzarella cheese.
12. Let stand 15 minutes before cutting.
13. Makes about 8 servings.

mozzarella cheese, zucchini, nonfat, parmesan cheese, spaghetti sauce, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=614741 (may not work)