Vegetable Lasagna (requested by Sandra, the New Jersey girl)

Description:
Here's the vegetable lasagna that I once mentioned in a blog. Actually I haven't used this recipe since the first time I tried it. I just throw everything together and I use a substitute for the ricotta cheese. If you wish , you can use cottage cheese instead. What I really like about this dish (and similar casseroles) is that it tastes even better the next day and it's low-calorie. I always freeze a few portions to have another day.


Ingredients:
1 teaspoon olive oil
1 zucchini, chopped
2 cups (16 oz.) reduced-fat ricotta cheese
1 egg
1 tablespoon dried basil
¼ teaspoon salt
1/8 teaspoon black pepper
1 jar (16 oz.) spaghetti sauce
8 ounces no-cook lasagna (about 9 sheets)
10 ounces frozen broccoli, thawed (I chop up fresh broccoli)
1 can (28 oz.) chopped tomatoes
¼ cup (1 oz.) grated Parmesan cheese
¼ cup (1 oz.) shredded reduced-fat mozzarella cheese.

Directions:
Preheat the oven to 350º F. Coat a 13" x 9" baking dish with cooking spray.
Warm oil in a medium skillet over medium heat. Add zucchini and cook 5 minutes, or until crisp-tender. Remove from heat and set aside.
In a medium bowl, mix ricotta, egg, basil, salt and pepper. Set aside ½ cup spaghetti sauce.
Place 3 sheets of lasagna in the prepared baking dish. Evenly spoon half of remaining sauce over lasagna. Top with half of ricotta, half the broccoli, half the zucchini, half the tomatoes (with juice), and half the Parmesan. Repeat layering with three more sheets of lasagna and remaining ingredients.
End with remaining sheets of lasagna. Spoon reserved sauce over top, and sprinkle with mozzarella.
Cover with foil and bake 25 minutes. Uncover and bake 25 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.