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Prep Time: 35 Minutes Cook Time: 4200 Minutes |
Ready In: 4235 Minutes Servings: 12 |
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I found this in a Weight Watchers magazine years ago, and it has become one of my absolute favorite summer recipes! I have made some changes to fit my family's tastes. I have been terrified of losing it, so I decided to enter it here to save it and so others could enjoy it, as well! Ingredients:
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 |
Directions:
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.
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