Start off by making both a spinach pesto and a sun-dried tomato pesto.
To lighten up the filling, use 1/2 ricotta and 1/2 cottage cheese to make the cheese layer mixture. If you are vegan, substitute tofu that has been pressed and drained for at least 30 minutes.
Sliced the zucchini and yellow squash lengthwise to produce strips that resembled noodles.
Start by putting sauce on the bottom so the noodles don’t stick. Then, add a layer of noodles, a layer of ricotta or tofu mixture and one of the two pesto sauces.
Alternate between the spinach pesto and the sun-dried tomato pesto between layers.
End with a layer that is squash or zucchini, sauce and cheese (no ricotta or tofu mixture in the final layer). Tent the baking dish with foil for the first 30 minutes to prevent the cheese from burning. Remove it in the final 10 minutes or so.
