Cook noodles to desired doneness as directed on package, adding zucchini during last 2 minutes of cooking time.
Meanwhile, heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray. In small bowl, combine cottage cheese, egg white and 1/4 cup of the mozzarella cheese; mix well. Set aside.
In large nonstick skillet over medium-high heat, brown ground beef; drain. Stir in spaghetti sauce and fennel; simmer 5 minutes.
Drain noodles and zucchini. Spread small amount of sauce in bottom of sprayed pan. Layer half each of noodles, zucchini, cottage cheese mixture and sauce; repeat layers. Top with remaining 1/4 cup mozzarella cheese and Parmesan cheese.
Bake at 400°F. for 25 to 35 minutes or until lasagna is bubbly and top is golden brown.