Lasagna a la vodka

In a colander set inside the sink, toss together zucchini and salt. Let stand 20 minutes. Squeeze as much moisture as possible from zucchini.

Preheat oven to 375°F. Coat a large nonstick skillet with nonstick spray. Heat pan over medium-low heat. Add onion and garlic; cook until crisp-tender, about 5 minutes. Remove pan from heat and stir in vodka. Return pan to medium-high heat and bring vodka to a boil. Stir in tomato puree and Italian seasoning; bring to a boil. Reduce heat, and simmer 5 minutes. Add Neufchatel cheese, stirring until cheese melts. Season to taste with salt, if desired. Set aside.

In a medium bowl, stir together cottage cheese, spinach, and egg. Coat an 11 x 7–inch baking dish with nonstick spray. Spread ¾ cup tomato sauce over bottom of dish. Top with 2 lasagna noodles, breaking noodles as needed to fit. Top with half of zucchini and ¾ cup sauce. Arrange 2 noodles over sauce, breaking noodles as needed to fit. Spread cottage cheese mixture over noodles and top with 2 more noodles, breaking noodles as needed to fit. Arrange remaining half of zucchini over noodles and top with ¾ cup sauce. Top with remaining 2 noodles, breaking noodles as needed to fit. Spread remaining sauce over top noodles and sprinkle with mozzarella.

Cover pan with foil coated with cooking spray. Bake at 375°F for 40 minutes. Uncover pan and sprinkle with Parmesan. Bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.