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9 lasagna noodles
Nonstick cooking spray
2 medium yellow squash, cut lengthwise into 1/4-inch slices
16-ounce container fat-free cottage cheese
10-ounce package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, minced
1/2 teaspoon salt
24-ounce jar marinara sauce
Cook the noodles according to package directions. Drain and rinse; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of mozzarella, 1/4 cup Parmesan, eggs, basil, garlic and salt.
Preheat the oven to 375 degrees F. Spread 1 cup sauce in 9x13-inch baking dish. Top with 3 noodles, 2 cups filling and the squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover and bake 20 more minutes. Let stand 10 minutes before serving.
Linda Enders Port Byron