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1
Preheat the oven to 350 F.
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2
Mix the diced tomatoes and pasta sauce in a medium bowl and set aside.
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3
Mix the cottage cheese, Parmesan cheese and pepper in a bowl.
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4
Set aside.
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5
Pour 1/3 of the pasta sauce mixture into the bottom of a 9x13 baking dish coated with cooking spray.
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6
Place three lasagna noodles over the sauce.
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7
Top the noodles with 1/3 each of the zucchini and squash.
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8
Spread 1/3 of the cottage cheese mixture over the vegetables.
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9
Then top with 4 to 4 and 1/2 mozzarella slices (cut into strips to fit.)
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10
Repeat these layers twice with remaining pasta sauce mixture, lasagna noodles, zucchini and squash, cottage cheese mixture and mozzarella.
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11
Cover the pan with foil and bake for 45 minutes.
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12
Remove the foil and bake an additional 15-20 minutes, until heated through.
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13
Let the dish sit for 15 minutes before serving.
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14
Note: Once youve shredded the zucchini and squash, which can be shredded together, place the mixture on two towels and wring the towels to remove some of the excess moisture.
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15
You can also make this dish several hours ahead of time or even the night before.
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16
Just set the lasagna out for 30 minutes before cooking and then bake as instructed above.
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17
Recipe Source: Adapted from Weight Watchers.
