Spinach-squash Lasagna

Total Time: 70 hrs 35 mins Preparation Time: 35 mins Cook Time: 70 hrs

Ingredients

• Servings: 12
• 9 lasagna noodles
• 2 medium yellow squash, cut into slices
• 1 (16 ounce) container small-curd fat-free cottage cheese
• 1 (10 ounce) package frozen spinach, thawed, squeezed dry and chopped
• 3 cups part-skim mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese or 1/4 cup shredded parmesan cheese, and
• 1/4 cup romano cheese, shredded
• 2 large eggs, lightly beaten
• 1/2 cup fresh basil, chopped
• 1 garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1 (24 ounce) jar marinara sauce

Recipe

• 1 boil noodles, drain and rinse.
• 2 cook the squash. i like to grill the squash 2 or 3 minutes on each side, but you could also cook it in skillet in olive oil for the same amount of time. set aside.
• 3 combine the cottage cheese, half of the parmesan or parmesan/romano mixture, spinach, 2 cups of mozzarella, eggs, basil, garlic, and salt.
• 4 preheat oven to 375 degrees.
• 5 spread 1 cup of sauce in the bottom of a 13x9 casserole dish. top with three noodles, 2 cups of cheese filling, half of the spinach, and half of the squash. top with three more noodles, 1 cup of sauce, remaining cheese filling, remaining squash and spinach. top with three remaining noodles, remaining sauce, and remaining cheeses.
• 6 cover and bake 30 minutes. uncover and bake for 20 minutes. let rest for 10 minutes before cutting.