Easy Zucchini Lasagna

2½ ounces mozzarella cheese, shredded

1 cup cottage cheese 

3 tablespoons tomato paste

1 cup tomato sauce, canned 

1 teaspoon oregano, dried 

1 teaspoon basil, dried 

½ cup plus 1 tablespoon onions, fresh, peeled, ¼" diced

2 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¼ teaspoon black pepper, ground 

1½ cups zucchini, fresh, unpeeled, thinly sliced 

4 ounces lasagna noodles, enriched, oven ready (6 sheets) 

1 tablespoon Parmesan cheese, fresh, shredded 

Nonstick cooking spray

Preheat oven to 350 °F. 2. Reserve 1/3 cup of mozzarella cheese, and set aside for later use. 

Make cheesy tomato sauce: combine remaining mozzarella cheese, cottage cheese, tomato paste, tomato sauce, oregano, basil, onions, garlic, and black pepper in a small bowl. 

Divide zucchini evenly into two parts, about ¾ cup. 

Lightly coat a medium baking dish (about 8" x 8") with nonstick cooking spray. 

Assembly: First layer. Spread ¾ cup of cheesy tomato sauce evenly on the bottom of baking pan. Cover sauce with 3 sheets of oven-ready lasagna noodles. Then, cover noodles with ¾ cup of zucchini slices. Second layer. Repeat first layer. Third layer. Top layers 1 and 2 with the remaining cheesy tomato sauce (about ¾ cup), and then finish by sprinkling on the reserved shredded mozzarella cheese (1/3 cup) and the Parmesan cheese (1 Tbsp). 

Cover tightly with foil, and bake until zucchini is tender, about 30 minutes. Remove from oven. Remove foil, and bake uncovered until cheese starts to brown slightly, approximately 15 minutes. Let lasagna stand 10 minutes before serving. Cut into 6 even pieces, Serves 6.