My husband and I love lasagna. My kids love it too, once I cut of all their lasagna because the noodles are too hard to cut. But… then the cheese falls off and there are usually tantrums. So I decided I wanted to make lasagna a little more kid friendly. So I used elbow noodles in place of the regular ones! They loved it and it tastes amazing!
Bring a large pot of water to a boil. Cook noodles for 8-10 minutes, drain, rinse in cold water and set aside.
Preheat oven to 350 degrees.
In a large bowl, combine ricotta cheese, cottage cheese, eggs, Italian seasoning and garlic salt.
Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with 1/3 of the noodles. Then add 1/2 of the cottage cheese mixture and top that with 1 cup of spinach and 1 cup of zucchini. Add another 1/3 of the sauce and Repeat layers. Top with remaining sauce and mozzarella cheese. Sprinkle on a little more Italian seasoning, to taste. Bake for 45 minutes.