Low fat(ish) Veggie Lasagna (SO YUM!!!)

Ok, first let me say that this recipe was a total knock out! One of the best lasagnas I've ever made I think! However, I didn't get as many pictures as usual, nor did I write down all the measurements so if you try to recreate this you'll have to "wing it".
For starters- I make my sauce from scratch. It's always different. I know I've written about a sauce before but this was today's sauce:

2 TBS olive oil
1 sweet onion
Saute
Add 4 cloves of chopped garlic
In a food processor add
1 red pepper
1 large can of italian tomatoes
Puree
Add puree to sauteed onions and garlic
Add 1 tsp of sugar, 1 TBS each of garlic powder and oregano
And of course some salt to taste
Now for the weird ingredient of the day: 1 oz of goat cheese! (it's super creamy and tangy and adds a nice zippy little kick!)
Slow cook the sauce on a low heat and taste to make sure there's enough salt

While the sauce simmers away and makes your house smell delicious....
Roast another 4 large cloves of garlic (I told you I love garlic!!) in a little olive oil at 400 degrees for about 20 mins. While it's roasting- thinly slice 3 or 4 zucchinis lengthwise (I use a mandolin but if you're good with a knife- go for it!). Take the garlic out and put the zucchini in the oven with a little cooking spray and salt and pepper. Basically you just want to soften it up and brown it a little.
When the zucchini is roasting... get the food processor out and blend the roasted garlic, 1/2 cup of regular ricotta cheese, 2 cups of fat free cottage cheese, 1 TBS of chopped fresh basil, 1 tsp of dried oregano, 1/4 tsp of crushed red pepper flakes, salt to taste and 1/3 cup of parmesan cheese. Blend. Taste. So creamy and flavorful isn't it??
Your zucchini should be perfectly cooked now.
Layer your lasagna with sauce, noodles, ricotta mixture, zucchini and.... a sprinkle of asiago cheese on the 1st layer... repeat all steps and add a sprinkle of parmesan on the second layer... and after repeating again add slices of fresh mozzarella cheese on top. Interesting fact for weight watchers folks... fresh mozzarella = 1 point!
Bake at 35 for 45 mins. At the very end- broil for 5 until the cheese looks like toasted marshmallows! Enjoy!