Skillet Lasagne

3 ounces mini lasagne (or any small
shaped pasta)
1 small thinly sliced zucchini
½ cup sliced mushrooms
½ cup veggie burger crumbles (located with the veggie burgers in the grocer's freezer)
1½ cups no-salt-added tomato sauce
½ tablespoon Italian seasoning mix (oregano-basil-marjoram)
½ cup fat-free cottage cheese
2 tablespoon grated Parmesan cheese

Cook pasta according to package directions and drain in a colander.
Meanwhile coat a medium pot or skillet with nonstick cooking spray and place over medium-high heat.
Saute zucchini and mushrooms until tender.
Add veggie burger crumbles and pasta sauce and bring to a boil.
Stir in cheeses and mix well.

Makes 4 servings. Serving size: 2 cups

Nutritional analysis per serving: