Spinach-Squash Lasagna Recipe

Name: Spinach-Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup grated parmesan cheese or ¼ cup shredded parmesan cheese, and; ¼ cup romano cheese, shredded; 2 large eggs, lightly beaten; ½ cup fresh basil, chopped; 1 garlic clove, crushed through a press; ½ teaspoon salt; 1 (24 ounce) jar marinara sauce

Servings: persons

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
½ cup grated parmesan cheese or ¼ cup shredded parmesan cheese, and
¼ cup romano cheese, shredded
2 large eggs, lightly beaten
½ cup fresh basil, chopped
1 garlic clove, crushed through a press
½ 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.

1376

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Spinach-Squash Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Squash Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions