Zucchina Lasagna (untried to date)

Ingredients:
1 tablespoon olive oil
20-ounce package cremini mushrooms, sliced 
2 cloves garlic, minced 
15 ounces spinach, rinsed and drained 
3 large zucchinis (about 1 1/2 pounds) 
1 pound mozzarella (grated and set aside)
6 fresh basil leaves 
2 tablespoons fresh flat-leaf parsley leaves 
3 cups low-fat cottage cheese 
1 cup freshly grated Parmesan 
2 eggs, beaten 
Salt, to taste
Freshly ground black pepper, to taste
Two 24-ounce jars store-bought marinara sauce  

Directions:
1. Preheat the oven to 350 degrees F.
2. Heat a large skillet over medium-high heat
3. Add the olive oil, mushrooms and saute until lightly browned about 10 mins.
4. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove
from the heat and set aside.
5. Slice the zucchini lengthwise into thin strips, about 1/16 inch thick (lay the slices on paper towels to absorb excess moisture before using)
6. Cut the basil into a chiffonade then cutting across. Finely chop the parsley. 
6. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.

Assemble the lasagna:
1. Place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. 2. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. 
3. Spoon 1/2 cottage cheese mixture onto the zucchini and spread evenly
4. Sprinkle half the mozzarella on top of the cottage cheese mixture. 
5. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. 
6. Top with remaining mushrooms & spinach followed a final layer of marinara.
7. Sprinkle the remaining 1/2 cup Parmesan and bake until hot & bubbly (~ 40 mins.) 
8. Allow dish to stand for 35 minutes before cutting into square