Lasagna

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3 cups mafalda noodles
1 medium zucchini
1 cup low-fat cottage cheese
1 egg white
1/2 cup shredded mozzarella cheese
1 lb extra-lean ground beef
1, 25.5 oz jar reduced sodium chunky vegetable sauce
1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees F. Spray 9-inch square pan with non-stick cooking spray. Slice zucchini.
2. Cook noodles, add sliced zucchini last 2 minutes of noodles cooking. Drain; keep warm.
3. In a small bowl, combine cottage cheese, egg white, and 1/4 cup mozzarella cheese. Mix well and set aside.
4. Cook ground beef, drain and add spaghetti sauce; simmer for 5 minutes.
5. Spread a small amount of meat sauce in the bottom layer of your pan. Layer with half noddles and zucchini and cottage cheese mixture. Repeat layers. Top layers with 1/4 cup mozzarella cheese.
6. Bake for 25 - 35 minutes, or until lasagna is bubbly and the top is golden brown.