Three Cheese Zucchini Lasagna

9 no-boil lasagna noodles
4 tsp olive oil
3 medium leeks, chopped
6 medium zucchini, thinly sliced
1/3 cup chopped fresh mint
1 16oz container low fat cottage cheese
6 cloves garlic, minced
1 10oz pkg frozen chopped spinach, thawed and drained
1 large egg, beaten
3/4 cup crumbled feta cheese, divided
1 cup shredded reduced-fat mozzarella cheese

1) Heat oil in skillet over medium-high heat. Add leeks, and saute 6 minutes, or until soft. Add zucchini, and saute 8 to 10 minutes more. Stir in mint, and season with salt and pepper.
2) Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.
3) Preheat oven to 350F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.
4) Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving.

Review: This was a labor of love. It was a chore to get everything sliced and processed, then it takes about an hour to cook. I was STARVING by the time it was done. It was super yummy, though. It had the typical savoriness of most lasagnas, with a coolness, or tang, due to the mint. It was an eclectic taste, but I loved it. I also had plenty of leftovers.