Quickie Veggie Lasagna (with cheese)

Sorry, these pictures are really not that appetizing. Who am I kidding, none of my food pictures are that stellar. But this stuff is really good and easy. The easiest part is using spiral pasta instead of lasagna noodles. I keep trying different lasagna concoctions. This one is the easiest and tastiest (because, cheese). The cheese makes it less healthy but, of course, more yummy.

1 bag spiral pasta, cooked and rinsed
1 1/2 jars marinara sauce
1 tsp freeze dried Italian seasoning
1 16 oz container lowfat cottage cheese
2 small/medium zucchinis
1/4 c Parmesan cheese
2 handfuls chopped, fresh spinach
1 8 oz bag Italian cheese mix or Mozzarella

Mix cottage cheese with chopped spinach (I used a food processor) and Parmesan cheese (yes, I just used the sprinkley kind). Spread on the bottom of a 9x13 glass casserole dish. Peel and slice the zucchini into thin oblong strips and layer on top of cottage cheese mixture. Mix 1 tsp of Italian seasoning in marinara sauce and spread half of it on the zucchini. Spread pasta evenly over the sauce and spread the rest of the sauce over the pasta. Spread the Italian cheese over the sauce. Bake @ 350 degrees for about 40 minutes, until hot and bubbly.