So very good to me!

I got this recipe out of WW magazine, and then I lost the magazine. I have been looking for it everywhere and finally found it on an awesome cooking blog called aggieskitchen.blogspot.com. It is SOOO very good, makes a ton (again I half it and freeze one). Bryan, Ty, and Ron looove it, but Ron says if you put ground lean beef in it then it is better, but ya'll know he is very "meat and potatoes." Bryan and I like it just fine veggies only and don't miss the meat. (I put roasted asparagus* and mushrooms in it too and they are very good). Enjoy!

*Spray asparagus with olive oil pam and sprinkle with kosher salt. Broil. YUMMY!

Vegetable Lasagna
Weight Watchers Magazine Sept/Oct 2007
9 lasagna noodles
1 medium yellow squash, cut lengthwise into 1/4 inch slices
1 zuchinni squash also cut up
1 16-ounce container fat-free cottage cheese
1 10-ounce package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
1 garlic clove, crushed through a press
1/2 teaspoon salt
1 24-ounce jar marinara sauce (I use Light Ragu)

Cook the noodles according to package directions. Drain and rinse, set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and any other veggies that you want and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of Parmesan, eggs, basil, garlic, and salt.
Preheat the oven to 375 degrees. Spread 1 cup sauce in 9x13 baking dish. Top with 3 noodles, 2 cups filling and the squash (here is where I added asparagus and squash). Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Serving size: 1/12 of lasagna (half it and freeze one and one will feed 6), Points value: 6