Hope you don't mind me butting in - but I have that recipe for the Lasagna from the past issue of WW magazine- it's sounded DELICIOUS!!
1 piece (cut 12 pieces total) = 6 points
9 Lasagna Noodles (cooked as package directs)
2 Meduim Yellow Squash (cut lengthwise into 1/4" slices)
1 (16 oz.) container of FF Cottage Cheese
1 (10 oz.) Package of Frozen spinach (thawed and squeezed dry)
3 cups Shredded Part Skim Mozzarella cheese
1/2 cup grated parmesan
2 large eggs (lightly beaten)
1/4 cup chopped basil
1 garlic clove, crushed thru a press
1/2 tsp. salt
1 (24 oz.) jar of marinara sauce
1. Cook noodles according to package directions, drain, rinse, set aside
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add squash and cook until golden, set aside.
3. Combine cottage cheese, spinach, 2 cups mozzarella, 1/4 cup parmesan, eggs, basil, garlic and salt.
4. preheat oven to 375 degrees. Spread 1 cup sauce in 9x13 inch baking dish. Top with 3 noodles, 2 cups filling and squash. Top that with 3 noodles 1 cup sauce and remaining filling. Top that with remaining noodles, sauce and cheeses. Cover & bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes. Serve.