Ingredients
- 1 (8 oz.) pkg. whole wheat lasagna noodles
1 lb. 1% low fat sm. curd cottage cheese
1 c. spaghetti sauce
14.5 oz can of diced tomatoes, partially drained
1/2 lb. Mozzarella cheese, shredded
1 (10 oz.) pkg. frozen, chopped spinach
1/4 c. Parmesan cheese
2 baby zucchini
1 summer squash
medium onion, chopped
mushrooms, sliced
2 garlic cloves, finely sliced
Italian seasoning
salt and pepper to taste
Cook noodles according to directions. Rinse in cold water. Saute onions, garlic, mushrooms 5 minutes. Add sliced zucchini and squash, saute 5 more minutes. Remove from heat and let cool. Combine cottage cheese, Parmesan cheese and thawed spinach, add in veggie mixture. Pour thin layer of sauce on bottom of baking dish. Then layer half of noodles. Spread half of spinach mixture on noodles and top with shredded Mozzarella. Repeat layering and top with light layer of sauce as this keeps the cheese moist. Bake at 350 degrees for 1 hour.
Description
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