I love lasagna, but as a busy working single mother started making this recipe from leftover spaghetti noodles, which I always make to much, and found it to be just as good at satisfying my lasagna craving, added spinach,carrots and zucchini for a veggie boost!
1Preheat oven to 350. I use Pam olive oil spray for the pan. Cook spaghetti noodles for half the time on the package. The extra moisture from the cheeses finishes the cooking and doesn't get overcooked.
2While the noodles are boiling start grating your veggies, put ricotta, cottage and 4oz of your cheese in large bowl. Add your veggies,garlic,salt,pepper and eggs to the bowl.
3Drain noodles and add to your bowl. Mix well. Pour into your casserole dish, cover and bake for 1hour at 350.
4While its sitting, I heat up my sauce. Serve with sauce on the side.