Found this recipe over at The Mother Huddle. Even the kiddos loved it!
Ingredients: 1 can spaghetti sauce (I like Hunts with mushroom)1 can diced tomatoes2-3 TBSP olive oil2 small zucchini, halved and sliced1/4 cup chopped onion1-2 cloves garlic (crushed)1/4 tsp Thyme1/4 tsp Oregano (if you don’t have thyme and oregano you can substitute 1/2 tsp Italian seasoning)2 tsp sugar1/2 tsp lemon juice (optional)1 16 oz cottage cheese1 egg2 Tbsp Parmesan cheese2 Tbsp dried parsley1 can olives (sliced)1 can mushrooms (or fresh mushrooms, sliced and sauteed)2 cups mozzarella cheese, gratedLasagna noodles Directions:
In a large skillet heat olive oil and saute zucchini for 2-3 minutes. Add onion and garlic and saute until onion is tender. Add Spaghetti sauce, tomatoes, thyme, oregano, sugar and lemon juice. Cover and simmer for 10-15 minutes. In the mean time….Crack egg into cottage cheese. Add Parmesan cheese and dried parsley. Mix well and set aside. When sauce mixture is done simmering pour half of it into a 9×13 pan. Put noodles over the sauce (you will need to break some to make them fit and to make sure you cover the entire surface). Dump cottage cheese mixture over the dry noodles. Spread evenly and then sprinkle with the mushrooms and sliced olives. Cover with another layer of dry noodles and then pour remaining sauce over the noodles. Cover tightly with foil and bake at 350° for 1 hour. Remove foil and sprinkle with cheese for the last five minutes. You can also sprinkle with dried parsley for a garnish. Let stand for 10-15 minutes before serving.