Cheesy Zucchini Lasagne - cooking recipe

Ingredients

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

Preparation

Heat oven to 350\u00b0.
Reserve 1/2 cup of the Mozzarella cheese. Mix remaining Mozzarella cheese, the zucchini, Ricotta cheese and Parmesan cheese.
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.
Top with 3 of the noodles.
Spread half of the cheese mixture over noodles in dish.
Top with 3/4 cup of spaghetti sauce.
Repeat with 3 noodles, remaining cheese mixture and 3/4 cup spaghetti sauce.
Top with remaining noodles and spaghetti sauce.
Cover with aluminum foil and bake about 1 hour or until noodles are tender.
Remove from oven.
Sprinkle with reserved Mozzarella cheese.
Let stand 15 minutes before cutting.
Makes about 8 servings.