Vegetable Lite Lasagna - cooking recipe

Ingredients

6 lasagna noodles, partially cooked
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 egg, beaten
1/2 carton (15 oz.) low-fat Ricotta cheese
1/2 c. low-fat cottage cheese
1/4 tsp. salt
1 tsp. butter
1 (14 oz.) jar prepared spaghetti sauce
2 c. thinly sliced zucchini squash
4 oz. shredded low-fat Mozzarella cheese
1/4 c. grated Parmesan cheese

Preparation

Squeeze as much juice as possible from the thawed spinach. To the beaten egg, add spinach, Ricotta and cottage cheeses and salt.
Mix well.