Vegetable Lasagna

Serves: 6. Shred the zucchini by rubbing it across the largest holes of a shredder. You will need about 1 cup. Mix the spaghetti sauce and zucchini in a medium bowl. Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the sauce mixture in the ungreased square pan. Top sauce mixture in pan with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread one fourth of the remaining sauce mixture (about 1/2 cup) over the noodles. Drop one fourth of the spinach mixture by small spoonfuls over the sauce mixture; spread carefully, pulling with the tines of a fork if necessary. Sprinkle with one fourth of the mushrooms and 1/2 cup of the Mozzarella cheese. Repeat layering three more times, beginning with 2 more noodles and following directions in steps 4 and 5. Cover with plastic wrap and then with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps the lasagna from touching the aluminum foil while being refrigerated.) Heat the oven to 400:. Remove the plastic wrap from the lasagna, then cover the lasagna again with the aluminum foil. Bake 45 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges. Remove from oven and let stand 10 minutes, so the lasagna will become easier to cut and serve. Heat oven to 400F. Cover with aluminum foil and bake as directed in step 7, decreasing the first bake time to 35 minutes. * Precooked or oven-ready lasagna noodles are available with the other dried pastas in the supermarket.