ZUCCHINI & SPAGHETTI SQUASH "LASAGNA" RECIPE - (4.4/5)

Zucchini & Spaghetti Squash

Provided by NailCandy

Number Of Ingredients 7

2 About 2 cups Homemade sauce (or your favorite red sauce)
1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
2-2 1/2 About 2-2 1/2 cups cooked spaghetti squash
1/2 cup fat free ricotta cheese
3 oz fancy shredded mozzarella cheese
Ground pepper
Dried parsley flakes

Steps:

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. You will be able to get 6 servings like the one pictured above. Approx Nutritional Information per serving Servings 6 Amt per Serving 1/6 of the lasagna in the pan Calories 100 Fat 2g Fiber 2gr WWPs New System: 1 Point Old System 2 points Sugar 4g Carbs 7gr Sat Fat 1gr Protein 4g