Chicken & Crookneck Lasagna

With a little less cheese and a lot more veggie, this squash and chicken lasagna is my new favorite summer pasta. The layer of fresh basil packs a punch, so don't underestimate that vital ingredient!

2 small yellow crookneck squash, grated

1 onion, diced

1 Tbsp garlic

1 Tbsp olive oil

1/2 cup cottage cheese

10 oz chicken breast, cooked and cubed

1/2 cup grated parmesan, divided

1 jar spaghetti sauce

5-6 lasagna noodles

1 small bunch fresh basil, washed

1 egg

1 Tbsp milk

Boil the lasagna noodles two at a time, for four minutes each; set aside.

In a separate pan, saute onion in olive oil for 2 minutes; add squash and garlic and cook until tender. Add ricotta, chicken, and 2 Tbsp parmesan (save the rest of the parmesan for the topping). 

Spray a deep casserole dish with nonstick baking spray. Pour enough spaghetti sauce to cover the bottom of the pan. Layer: noodles, half of the squash mixture, spaghetti sauce, noodles, remaining squash mixture, whole basil leaves (cover the entire layer), spaghetti sauce, and remaining noodles (if any remain). Add a thin layer of spaghetti sauce over the top. 

Mix remaining 1/4 cup parmesan with egg and milk; pour over top.

Bake, covered, at 375* for 20 minutes. Remove lid and bake uncovered for an additional 15-20 minutes or until sides are bubbly and parmesan topping is cooked through.