9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce
Cook the noodles according to pkg directions, Drain and rinse; set aside.
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.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.
Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Makes 12 Servings 6 WW Points