Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

From WW Oct 2007 magazine.

Ingredients Nutrition

Directions

  1. Cook the noodles according to package directions. Drain and rinse; set aside.
  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
  3. Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the Parmesan, the eggs, basil, garlic and salt.
  4. Preheat the oven to 375°F Spread 1 cup sauce in a 9x13 inch baking dish. Top with 3 noodles, 2 cups filling, and the squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes.
  5. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Most Helpful

Absolutely delicious and very open to adaptations too! I made some changes to this recipe based on what I had by using only one summer squash but 16 oz of frozen spinach and instead of the mozzarella used about 1/4 pound leftover Alpine Lace Swiss Cheese. Instead of the fat free cottage cheese I used some 2% cottage cheese combined with some part skim ricotta to equal 16 oz. The only other change I made was using some dried oregano instead of the basil which I didn't have. I put this together before work, put in the fridge and cooked it after work -- adding 10 minutes to the cooking time (as it was cold when I put it in the oven). This was a wonderful Friday night supper with sf jello for dessert. Thanks for sharing this wonderful recipe which we will be having again soon!.

ellie_ February 28, 2009