6 ounce mini lasagna noodles, dry
1 medium zucchini, sliced thin
1 cup sliced mushrooms
1 cup veggie burger crumbles
3 cups no-added-salt tomato sauce
1 tablespoon Italian seasoning mix
1 cup fat-free cottage cheese
4 tablespoon grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside in a colander until ready to serve.
Meanwhile, coat a large pot or nonstick skillet with cooking spray and place over medium-high heat. Sauté zucchini and mushrooms until tender and golden. Add veggie burger crumbles, tomato sauce and Italian seasoning and bring to a boil. Stir in cheeses and mix well. Serve sauce over noodles.