Cooking World

This recipe will take some time to cook it (about 80 min), but it’s really worth it. This dish will be good for those following a meat-free diet, besides, calories are significantly reduced because courgette and squash are used instead of pasta.

Ingredients:

1 lb. courgette
1 lb. squash
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil

How to prepare:
Heat an oven to 425F. Then cover two baking pans with nonstick cooking spray. Cut squash and courgette in half lengthwise. Then, cut each half into pieces about 1/4 inch thick. Put quash and courgette on pans in one layer and dress with Italian seasoning.
Bake for 25 minutes. Remove from an oven and set aside. Reduce oven temperature to 375F.
Heat pasta sauce over medium-high heat then add spinach into the pasta sauce.
In a kitchen unit combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese and blend it until smooth.
Sprinkle 2 tablespoons of bread crumbs over the bottom of a baking pan. Cover the bottom of the dish with half of the courgette and squash pieces. Then, put cottage cheese mixture over the squash and courgette pieces and sprinkle with 3 tablespoons of bread crumbs. Top with remaining courgette pieces. Sprinkle with the remaining 3 tablespoons of bread crumbs and add pasta sauce right over the top, then cover with mozzarella cheese over the top. Add the remaining 2 tablespoons of Parmesan cheese.
Put in an oven and bake at 375F for about 35 minutes. Cheese should be melted and browned. Set aside for about 15-20 minutes before serving.
You may also add to taste onions and red pepper to the sauce.