Spinach-Squash Lasagna
"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!"
- Ready In:
- 70hrs 35mins
- Ingredients:
- 12
- Serves:
-
12
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
- Boil noodles, drain and rinse.
- 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.
- Combine the cottage cheese, half of the Parmesan or Parmesan/Romano mixture, spinach, 2 cups of mozzarella, eggs, basil, garlic, and salt.
- Preheat oven to 375 degrees.
- 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.
- Cover and bake 30 minutes. Uncover and bake for 20 minutes. Let rest for 10 minutes before cutting.
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