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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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From WW Oct 2007 magazine. Ingredients:
9 lasagna noodles |
2 medium yellow squash, cut lengthwise into 1/4 inch slices |
1 (16 ounce) container fat-free cottage cheese |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
3 cups shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
2 large eggs, lightly beaten |
1/4 cup chopped fresh basil |
1 garlic clove, crushed through a press |
salt |
1 (24 ounce) jar marinara sauce |
Directions:
1. Cook the noodles according to package directions. Drain and rinse; set aside.
2. 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.
3. Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the Parmesan, the eggs, basil, garlic and salt.
4. Preheat the oven to 375°F Spread 1 cup sauce in a 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.
5. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
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