Squash Lasagna

Veggies and cheese are the best combination. It’s a no carb version of an awesome dish. Let me know how you guys like it if you try it!


2 yellow squash, sliced and steamed

2 zucchini, sliced and steamed

1/4 cup cottage cheese

1 teaspoon garlic

1 cup marinara sauce or your favorite red sauce


2 cups spinach or kale

1/4 cup greek plain nonfat yogurt

1/3 cup part skim mozzarella

3 tomato slices, if desired


Preheat oven to 375 degrees. Lightly spray a baking dish with Pam. An easy way to not soak your dish in Pam is to spray it on a paper towel and cover the glass pan that way. Layer the sliced steamed squash and zucchini in a layer. Doctor your marinara or red sauce with pepper and garlic. Add the plain greek yogurt. Pour the red sauce on top of the squash and zucchini layer. Add a thin layer of cottage cheese and the spinach or kale. Add another layer of the squash and zucchini. Repeat. On the top layer add the mozzarella on top for a brown crust. Add tomato slices on top for garnish if desired.

Serve with a whole wheat baguette since you are saving carbs by not using the pasta for the lasagna. Or serve with a crisp mesclun salad with fresh cucumber and a rice vinegar dressing with tomatoes.







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