| | Directions | | In skillet, brown yellow squash. Set aside. In large bowl, mix together cottage cheese, 2 C. mozzarella cheese, eggs, spinach and 1/4 C. Parmesan cheese. In a 9" s 13" greased pan, spread 1 C. pasta sauce. Arrange 4 lasagna noodles in pan. Layer cooked squash, 2 C. cheese mixture and 1 C. pasta sauce. Layer another 3 noodles, remaining cheese mixture and 1 C. pasta sauce. Layer remaining noodles, remaining pasta sauce, 1/4 C. Parmesan cheese and remaining mozzarella cheese. Bake in 350° oven for 25 - 30 minutes or until lightly brown and bubbly. |
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| Ingredients | | - |  | 9 lasagna noodles (cooked according to directions) |
| - | | 1 carton fat-free cottage cheese (8 ounce carton) |
| - | | 4 cups shredded mozzarella cheese |
| - | | 2 Eggs |
| - | | 1 package frozen spinach (thawed and squeezed dry) |
| - | | 3 yellow squash (medium) |
| - | | 1/2 cup Parmesan cheese |
| - | | 1 pasta sauce (26 ounce ) |
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