Low fat, low carb, low sodium!

9 whole wheat & spinach or plain lasagna noodles
1 (16 oz.) skim milk Ricotta cheese
2 egg whites
1 (10 oz.) frozen chopped spinach, defrosted & squeezed dry
2 tbsp. chopped fresh parsley
1 clove garlic, minced
32 oz. jar salt-free, meatless spaghetti sauce
2 to 3 sm. zucchini, sliced 1/8" thick
1 lb. shredded skim milk Mozzarella

9 whole wheat & spinach or plain lasagna noodles 1 (16 oz.) skim milk Ricotta cheese 2 egg whites 1 (10 oz.) frozen chopped spinach, defrosted & squeezed dry 2 tbsp chopped fresh parsley 1 clove garlic, minced 32 oz. jar salt-free, meatless spaghetti sauce 2 to 3 sm. zucchini, sliced 1/8" thick 1 lb. shredded skim milk Mozzarella

Preheat oven 400 degrees.

Prepare noodles; drain.
Blend Ricotta, egg whites, spinach and parsley.
Add garlic to spaghetti sauce.
Spray 9x13 inch pan with non-stick spray. Spoon a layer of sauce into pan.
Cover with 3 noodles and top with sauce again. Cover with 1/2 of Ricotta cheese mixture. Cover with layer of zucchini. Sprinkle with 1/3 of Mozzarella. Cover with 3 more noodles and repeat sauce, Ricotta, zucchini and Mozzarella. Top with noodles, sauce and Mozzarella.
Bake for 30-40 minutes.