Garden Lasagna

12 spinach lasagna noodles (about 1 lb), cooked and drained
1-1/2 lb zucchini, coarsely grated
Freshly ground black pepper to taste
1/2 1b skim-milk ricotta cheese
1/2 1b low-fat cottage cheese
2 C grated Parmesan cheese
3/4 lb skim-milk mozzarella cheese, thinly sliced
1/2 C chopped fresh basil
Double Red Sauce

Set aside 1 C of zucchini. Coat the bottom and sides of a 13 × 9 baking dish with cooking spray. Cover the bottom of the pan with a layer of lasagna noodles. Spread half the zucchini over the pasta and sprinkle with a little pepper. Top with 2 more pasta strips, then half the ricotta, half the cottage cheese, and half the Parmesan. Add 2 pasta strips, followed by half the mozzarella, half the Double Red Sauce, and half the basil. Repeat layers in the same order with the remaining ingredients, reserving some basil for final garnish.

Bake at 375° for 20 minutes. Lightly coat the reserved zucchini with cooking spray, tossing lightly; arrange it in decorative rows or in a border on top of the lasagna. Bake 5 minutes. Sprinkle reserved basil on top; cool for 10 minutes before cutting.