Photo Credit: GreenLiteBites.com
I just found this vegetarians delight at GreenLiteBites.com; I can’t wait to make it and couldn’t wait to share it with you! We use spaghetti squash a whole lot as a substitute for high calorie pasta and have found it makes an amazing ingredient in other meals as well. This lasagna recipe nails it on nutrition. I’ve heard through the grapevine that it’s delicious too.
Ingredients:
- About 2 cups Homemade sauce (or your favorite red sauce)
- 1 medium zucchini thinly sliced
- About 2-2 ½ cups cooked spaghetti squash
- ½ cup fat free ricotta cheese
- 3 oz fancy shredded mozzarella cheese
- Ground pepper
- Dried parsley flakes
Directions
- Preheat the oven to 350 degrees.
- In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients.
- Repeat the layering until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top. If you use fancy shredded cheese it tends to go a bit further.
- Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender.
- During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water.
- This recipe it even better double baked! You can easily make it ahead and then pop it back in the oven. Just like traditional lasagna, it’s better the next day!
Servings: 6
Do you love lasagna? What type is your favorite?
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