Vegetable Lasagna

Preheat the oven to 350 F.

Mix the diced tomatoes and pasta sauce in a medium bowl and set aside.

Mix the cottage cheese, Parmesan cheese and pepper in a bowl. Set aside.

Pour 1/3 of the pasta sauce mixture into the bottom of a 9×13 baking dish coated with cooking spray. Place three lasagna noodles over the sauce. Top the noodles with 1/3 each of the zucchini and squash. Spread 1/3 of the cottage cheese mixture over the vegetables. Then top with 4 to 4 and 1/2 mozzarella slices (cut into strips to fit.)

Repeat these layers twice with remaining pasta sauce mixture, lasagna noodles, zucchini and squash, cottage cheese mixture and mozzarella.

Cover the pan with foil and bake for 45 minutes. Remove the foil and bake an additional 15-20 minutes, until heated through. Let the dish sit for 15 minutes before serving.

Note: Once you’ve 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. You can also make this dish several hours ahead of time or even the night before. Just set the lasagna out for 30 minutes before cooking and then bake as instructed above.

Recipe Source: Adapted from Weight Watchers.