Low-Fat Vegetable Lasagna - cooking recipe

Ingredients

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

Preparation

Cover bottom of baking dish with sauce.
Put layer of uncooked noodles (about 3).
Combine cottage cheese, Cheddar, parsley, Egg Beaters, basil and garlic.
Add a layer of mixture, slice a layer of zucchini, noodles, cheese mixture, zucchini, until dish is full.
Pour rest of sauce over ingredients, rinse can and add to dish.
Add enough water to bring liquid to 3/4 of pan. Cover with foil and bake at 450\u00b0 for 30 minutes. Sprinkle with Mozzarella and melt. Serve.