Cheesy Zucchini Lasagna

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

Instructions

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