[poodlebone]

Awhile ago I made lasagna using sliced eggplant instead of noodles - same concept as using summer squash. I used cottage cheese instead of ricotta, and reduced fat mozzarella. Would have used fat free but couldn't find it. I also had spinach in there.

I had a piece for dinner tonight, taken from the freezer. It's definitely not the same as lasagna made with real pasta but you do get the flavors and it's very satisfying, not to mention much lower in calories as well as carbs.

You could always mix the two, using half noodles and half squash or eggplant.