Spinach & Squash Lasagna

Ingredients
  

  • 2 16 oz. 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

Instructions
 

  • 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 saut√© 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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