Lasagna

• 1 lb Mozzarella cheese grated

• 10 oz of lasagna noodles (I just make a whole 12 or 16 oz box, and make some extra lasagna, or have some extra plain noodles. If you're making more, just remember to up some of the other ingredients)

• 1 or 2 zucchini or yellow summer squash

• ~30 oz of tomato sauce (I suggest my chunky pasta sauce, but you could use something simpler)

Cottage Cheese Mixture:

• 3 cups cream-style cottage cheese or ricotta cheese (I use half large curd cottage cheese, and half ricotta, both full fat)

• 3 beaten eggs

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ cup grated Parmesan cheese

Serves 12

Preheat oven to 375 F.

Boil 10 oz of lasagna noodles until al dente.

Spread a thin layer of tomato sauce on the bottom of your baking dish (stops noodles from sticking to the bottom), then add noodles, cottage cheese mixture, then mozzarella cheese, then sauce. Repeat layers, with the second layer including a lawyer of thin sliced zucchini (you can add more than one layer of zucchini, but this may result in a damper lasagna). Spread some extra mozzarella and parmesan on top.

Bake at 375 F for 30 minutes