Spinach-Squash Lasagna

• 9 lasagna noodles
• 2 medium yellow squash, cut into slices
• 1 (16 ounce) containersmall-curd fat-free cottage cheese
• 1 (10 ounce) package frozen spinach, thawed, squeezed dry and chopped
• 3 cups part-skim mozzarella cheese, shredded
• 12 cup grated parmesan cheese or 14 cup shredded parmesan cheese, and
• 14 cup romano cheese, shredded
• 2 large eggs, lightly beaten
• 12 cup fresh basil, chopped
• 1 garlic clove, crushed through a press
• 12 teaspoon salt
• 1 (24 ounce) jar marinara sauce

1. Boil noodles, drain and rinse.
2. Cook the squash.
3. I like to grill the squash 2 or 3 minutes on each side, but you could also cook it in skillet in olive oil for the same amount of time.
4. Set aside.
5. Combine the cottage cheese, half of the Parmesan or Parmesan/Romano mixture, spinach, 2 cups of mozzarella, eggs, basil, garlic, and salt.
6. Preheat oven to 375 degrees.
7. Spread 1 cup of sauce in the bottom of a 13x9 casserole dish.
8. Top with three noodles, 2 cups of cheese filling, half of the spinach, and half of the squash.
9. Top with three more noodles, 1 cup of sauce, remaining cheese filling, remaining squash and spinach.
10. Top with three remaining noodles, remaining sauce, and remaining cheeses.
11. Cover and bake 30 minutes.
12. Uncover and bake for 20 minutes.
13. Let rest for 10 minutes before cutting.

lasagna noodles, yellow squash, containersmallcurd, frozen spinach, mozzarella cheese, parmesan cheese, romano cheese, eggs, fresh basil, garlic, salt, marinara sauce

Taken from www.food.com/recipe/spinach-squash-lasagna-462736 (may not work)