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- 2 16oz. packages
spinach lasagna noodles
- 8 cups Tomato
Sauce
- 2 tsp olive oil
- 2 cloves garlic -
finely chopped
- 1 large zucchini,
sliced
- 1 large summer squash,
sliced
- 2 cups cottage cheese
- 1 egg white
- 1/2 cup grated
parmesan cheese
- 1/2 cup grated
mozzarella cheese
- 1 tsp chives
- 1 tsp parsley
- freshly ground black
pepper to taste
- Topping - 1/4 cup
grated parmesan cheese
Directions
Preheat oven to 350 degrees.
In large pan, boil noodles
per package directions or until cooked al dente - drain.
In large skillet, heat oil
and sauté garlic, zucchini and squash until tender.
In bowl, combine cottage
cheese, egg, parmesan and mozzarella cheeses, and seasonings.
In large lasagna pan, spread
a shallow layer of Tomato
Sauce, top with a layer of noodles, a layer of cheese, a
layer of vegetables, and top with sauce. Repeat layering
until pan is full, ending with tomato sauce on top.
Sprinkle with parmesan
cheese and bake for 30-40 minutes, or until bubbling.
Serves 8.
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