1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup reduced-fat sour cream
In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes.
Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.