Spinach & Squash Lasagna Recipe

• 2 16oz. packages spinach lasagna noodles
• 8 cups Tomato Sauce
• 2 tsp olive oil
• 2 cloves garlic - finely chopped
• 1 large zucchini, sliced
• 1 large summer squash, sliced
• 2 cups cottage cheese
• 1 egg white
• 1/2 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 tsp chives
• 1 tsp parsley
• freshly ground black pepper to taste
• Topping - 1/4 cup grated parmesan cheese

In large pan, boil noodles per package directions or until cooked al dente - drain.

In large skillet, heat oil and sauté garlic,  zucchini and squash until tender.

In bowl, combine cottage cheese, egg, parmesan and mozzarella cheeses, and seasonings.

In large lasagna pan, spread a shallow layer of Tomato Sauce, top with a layer of noodles, a layer of cheese, a layer of vegetables, and top with sauce.  Repeat layering until pan is full, ending with tomato sauce on top.

Sprinkle with parmesan cheese and bake for 30-40 minutes, or until bubbling.

Serves 8.