Grilled Zucchini Lasagna

9 TJ’s no-boil noodles 1 24 oz jar of TJ’s Roasted Garlic Pasta Sauce 2 1/2 c cottage cheese 12 oz TJ’s Italian cheese blend 6 oz shredded mozzarella cheese 1 lb TJ’s Sweet Italian Chicken Sausage 3 handfuls of fresh baby spinach 1 lb zucchini (1 large), sliced diagonally into 1/4-inch slices olive oil salt & pepper Preheat oven to 375 degrees F. To prepare the zucchini, heat a BBQ grill or grill pan to medium-high heat. Toss zucchini slices in olive oil and sprinkle with salt and pepper. Lay in a single layer on the grill. Cook until nice grill marks form and zucchini begins to soften, turning halfway through, about 5 mintues. Set aside. Remove sausage from casings, crumble up and throw into a skillet heated to medium-high heat. Break up the sausage into bits and cook until browned. Remove from pan, draining any excess fat. Prepare a 9×9 inch baking pan with nonstick spray and spread a couple of spoonfuls of sauce in the bottom. Lay three noodles in the bottom, slightly overlapping if necessary. Top with 1/3 of the sausage, 1/3 of the sauce, a handful of spinach, 1/3 of the cottage cheese, and 1/3 of the Italian cheese blend, and 1/3 of the mozzarella. Lay down three more noodles and repeat layers two more times, ending with remaining mozzarella. Bake for 40-50 minutes or until everything is heated through and cheese is melted, bubbly, and starting to brown. Makes 9 servings.