This is so yummy but it does take a bit longer than your average lasagna. Plus it's low fat but doesn't taste like it."This recipe was delicious! Instead of a 24 oz. can of marinara sauce I used a 10 oz. can of Ragu. I also topped it off with a mixture of cheddar/monterey jack cheese along with the mozzarella. Yum!" - lbostrom
Yield: 12 Ready in 1 hours, 45 minutes
favorite of 82 people 43 people want to try
|9 lasagna noodles|
|2 mediumyellow squash; cut lengthwise|
|1 containerfat-free cottage cheese|
|1 packagefrozen spinach; thawed and squeezed dry|
|3 cuppart-skim mozzarella cheese; shredded|
|1/2 cupParmesan cheese; grated|
|2 largeEggs; lightly beaten|
|1/4 cupbasil; fresh, chopped|
|1 clovegarlic; crushed through a press|
|1 24-oz jarmarinara sauce|
Spinach Lasagna Preparation
1. Cook the noodles according to the package. Although I really suggest getting fresh noodles. I usually go to Pasta & 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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