Vegetable Lasagna - cooking recipe

Ingredients

2 c. (8 oz.) sliced mushrooms
2 c. sliced zucchini (2 medium)
1 egg, beaten
1 1/2 c. (12 oz.) low-fat cottage cheese
1 1/2 c. (6 oz.) shredded Mozzarella cheese
1/2 c. chopped fresh parsley
1/4 c. Parmesan cheese
1 (15 3/4 oz.) jar prepared spaghetti sauce
1/2 (13 oz. size) pkg. frozen precooked lasagna sheets

Preparation

Combine mushrooms and zucchini in 1-quart microwave-safe casserole. Cover with casserole lid.
Microwave on High 5 to 6 minutes or until vegetables are tender-crisp.
Drain and set aside.
Combine egg, cottage cheese, 1 cup Mozzarella cheese, parsley and Parmesan cheese.
Spread about 1/2 cup spaghetti sauce in bottom of an 8-inch square microwave-safe baking dish.
Place half the lasagna sheets on sauce.
Layer with half the vegetables and half the cottage cheese mixture. Spoon 3/4 cup spaghetti sauce over cheese mixture. Repeat layers of lasagna, vegetables, cottage cheese mixture and remaining spaghetti sauce.
Cover with plastic wrap.
Microwave on High 15 to 17 minutes or until center is heated, rotating dish once.
Sprinkle with remaining 1/2 cup Mozzarella cheese.
Let stand about 10 minutes before serving. Makes about 6 servings.