chicken and veggie lasagna

2 medium summer squash peeled and sliced thinly
1 medium zucchinni peeled and sliced thinly
3 cups raw spinach, chiffonaded
1/2 cup diced onion
1/4 cup canned mushrooms
2 tsp garlic, finely diced
1 cup coarsely grated carrots
2 cup 2% or fat free milk
1/4 cup flour
2 tsp. butter
8 oz part skim mozzarella cheese, grated
6 oz. ground chicken breast, browned
1 tbsp. olive oil
1 cup grated parmesan cheese
8 oz low fat cottoage cheese
1 egg

Be sure to let this dish rest before cutting into it or it won't hold together. I will, however be looser that traditional lasagna with noodles.

Blanch sliced squash and chill immediately to stop cooking. Set aside. Saute onionin olive oil until translucent. Add garlic and spinach. Continue to saute until spinach is wilted (about 1-2 min). Set aside.
For sauce, melt butter in pan. Wisk in flour to make a roux, and then slowly add milk, wisking constantly. Bring to a gentle boil and continue to wisk, until thickened. Salt and pepper to taste. Add browned chicken and 3/4 cup parmesan cheese. Wisk egg, add to cottage cheese and 1/2 cup parmesan cheese.

To assemble: Put about 1/4 of sauce mixture on bottom of 9x9 inch pan. Layer summer squash evenly over sauce. Place 1/2 of cottage cheese mixture over squash, followed by: 1/2 carrots, 1/2 spinach mixture, 1/3 of mozzarella, and 1/4 sauce mixture. Repeat twice, using zucchinni in middle layer. Top with remaining sauce and cheese. Bake for 45 min in 350 degree oven. Allow to rest about 15 min. before cutting. Cut into 9 pieces.

Serving Size: Makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user MAMAJOLA.