Source: dLife

A lighter version of classic lasagna made with reduced-fat cheese, zucchini and whole-wheat noodles.

Servings

1 tsp extra virgin olive oil
1 medium zucchini , sliced
2 cup Cheese, ricotta, reduced fat
1 eggs
1 tbsp dried basil
0.25 tsp salt
0.12 tsp black pepper
2 cup tomato sauce (or low-sugar spaghetti sauce)
9 piece Pasta, lasagna, whole wheat, dry , cooked per package instructions
10 oz Spinach, chopped, frozen , thawed and squeezed dry
0.25 cup Cheese, mozzarella, reduced fat, shredded

1 Preheat the oven to 350 degrees F. Coat a 13 x 9 baking dish with cooking spray.
2 Heat the oil in a medium skillet over medium heat. Add the zucchini and cook for 5 minutes, or until crisp-tender. Remove from heat and set aside.
3 In a medium bowl, combine the ricotta, egg, basil, salt and pepper. Set aside 1/2 cup of the spaghetti sauce.
4 Place 3 lasagna noodles in the prepared baking dish. Evenly spoon half of the spaghetti sauce over the noodles. Top with half of the ricotta mixture, half of the spinach, half of the zucchini, and half of the Parmesan.
5 Repeat layering with 3 more noodles. Spoon the remaining sauce over top and sprinkle with the mozzarella.
6 Cover with foil and bake for 25 minutes. Uncover and bake for 20 minutes longer. Let stand for 10 minutes before serving.

Tastes even better the next day.