If you are looking for comfort food without the guilt this “lasagna” using spaghetti squash and zucchini will totally hit the spot. You get that baked Italian goodness for, get this, about 100 calories a serving!
The secret to lightening up this dish (besides swapping out pasta for squash) is to watch the cheese. So many times we make dishes just slapping on high fat ingredients without thought. In all actuality, half would probably do just as well. This dish totally proves a little can really go a long way!
Ingredients
About 2 cups homemade spaghetti sauce (or your favorite red sauce)
1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
About 2 to 2 1/2 cups cooked spaghetti squash
1/2 cup fat free ricotta cheese
3-ounce 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 with no pasta to soak it up. About every 10 to 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!
You will be able to get 6 servings like the one pictured above.
Photo courtesy of Roni
For more images and reviews of this recipe click here to see the original posting with nutritional information
