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12 Servings
Pasta
Italian
Pasta Italian

9 lasagna noodles

2 medium yellow You must register in order to see the links cut lengthwise
1 container fat-free You must register in order to see the links

1 package frozen You must register in order to see the links thawed and squeezed dry
3 cup shredded part-skim You must register in order to see the links cheese

1/2 cup grated You must register in order to see the links cheese

2 large You must register in order to see the links lightly beaten
1/4 cup chopped fresh You must register in order to see the links

1 You must register in order to see the links clove crushed through a press
1/2 tsp You must register in order to see the links

1 (24 oz) jar marinara sauce

1. Cook the noodles according to the package. Although I really suggest getting fresh noodles. I usually go to Pasta and Provisions here in Charlotte. Drain and rinse; set aside.

2. Spray a large nonstick skillet with nonstick spray and set on medium-high heat. Add the squash and cook until golden about 2-3 minutes for each 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 oven to 375 degrees. Spread 1 cup of sauce in a 9x13 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 cheese. Cover and bake for 30 minutes. Uncover. Bake 20 minutes. Let it stand for about 10 minutes before serving.

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