Zucchini Lasagna

There is a woman at church here who sometimes will bring a zucchini lasagna to the after church potluck meal (that we have EVERY Sunday here). I LOVE LOVE LOVE it and almost want to scarf the whole thing when she brings it.
Well, today in my email inbox was a recipe for "Zucchini Lasagna" as the "Recipe of the Day" from an online diet site I'm a member of. So, just for my own self, so I'll know where to find it later, I'm going to post the recipe. Feel free to steal it if you want and let me know how it turns out.

Zucchini Lasagna

Serves: 6

Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services (www.nhlbi.nih.gov).

INGREDIENTS
1/2 lb lasagna noodles, cooked in unsalted water
3/4 c part-skim mozzarella cheese, grated
1-1/2 c fat free cottage cheese
1/4 c Parmesan cheese, grated
1-1/2 c raw zucchini, sliced
2-1/2 c no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 c onion, chopped
1 clove garlic
1/8 tsp black pepper

DIRECTIONS
1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.
2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.
3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
4. Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture ontop. Add layer of zucchini.
5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
6. Bake for 30-40 minutes. Cool for 10-15 minutes.

NUTRITION INFO
Calories: 258
Fat: 9.7 g
Carbohydrates: 40.1 g
Protein: 16.4 g

Of course... mine will probably look like this:
FULL FAT motzerella cheese
FULL FAT cottage cheese
and
SALT ADDED tomato sauce

ha!