This lasagna was satisfyingly awesome.  You use zucchini and yellow squash sliced thinly lengthwise instead of pasta, fat free cottage cheese instead of ricotta, and delicious spinach instead of meat.  Even Sam, who is a big fan of classic lasagna, enjoyed it.  It’s filling, delicious, and healthy.  I loved it and will definitely be making it again!

Squash Lasagna

  • 2 medium zucchinis
  • 2 medium yellow squashes
  • 2 cups tomato sauce
  • 1 small carton of cottage cheese
  • 1 1/2 cups shredded low fat mozzarella cheese
  • 1 package of frozen spinach (or 2 cups cooked)
Slice squashes very thin, lengthwise, using a very sharp knife (be careful, it’s tricky!), vegetable peeler, or fancy-schmancy tool.  Cook very slightly in a frying pan to remove some of the moisture.  In a 9×9 dish, make a single layer of squash.  Cover with sauce, cottage cheese, shredded cheese, and spinach.  Make another layer running the other direction, continuing until you run out of squash.  On the top layer just put sauce and shredded cheese.  Bake at 350F for 1 hour, and then broil for a few minutes to brown the cheese on top.
Feel free to use whatever type of cheese you want, to add cooked ground beef, to add more or less of the ingredients to your layers (I had some leftovers of both cheeses!), or add other veggies!  The beautiful thing about lasagna is that you can do whatever the heck you want and it will probably still be good :)