Spinach Lasagna

By Carla

Don't let the title fool you. This is hearty and delicious without all the grease and density of a traditional lasagna.

Weight Watcher Points: 6

Ingredients

• 9 lasagna noodles
• 2 medum yellow squash, cut lengthwise into 1/4-inch slices
• 16 oz container fat-free cottage cheese
• 10 oz package frozen spinach, thawed and squeezed dry
• 3 cups shredded part-skim mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh basil
• 1 garlic clove, minced
• 1/2 tsp salt
• 24 oz jar marinara sauce

Preparation

Step 1

Cook noodles according to package directions. Drain and rinse; set aside.

Spray a large skillet with nonstick spray and set over medium-high heat. Add squash and cook until golden, 2-3 minutes per side. Set aside.

Combine the cottage cheese, spinach, 2 cups mozzarella, 1/4 cup of Parmesan, the eggs, basil, garlic and salt.

Preheat oven to 375 degrees.

Spread 1 cup sauce in a 9x13-inch baking dish. Top with 3 noodles, 2 cups filling, and squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses.

Cover and bake 30 minutes. Uncover and bake 20 more minutes.

Let stand 10 minutes before serving.