Cheesy Zucchini Lasagna - cooking recipe

Ingredients

nonstick cooking spray
8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese
2 cups shredded zucchini
1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese
1/4 cup grated fat-free parmesan cheese
2 1/4 cups meatless sauce (may use a 27 oz. can of sauce)
9 uncooked whole wheat lasagna noodles
1/4 - 1/2 cup boiling water

Preparation

Heat oven to 350\u00b0.
Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
Reserve 1/2 cup of the mozzarella cheese.
Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
Arrange remaining 3 noodles on top.
Sprinkle boiling water over all.
Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
Remove from oven; sprinkle with reserved mozzarella.
Let stand 15 minutes (or longer to get the desired firmness) before cutting.