Found at:
http://greenlitebit es.com/2007/ 12/16/zucchini- and-spaghetti- squash-lasagna/
About 2 cups Homemade sauce OR your favorite red sauce
1 medium zucchini thinly sliced (such as on a cheese grater)
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
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.
Just dab the cheese and sauce. It will get your fingers dirty but
it's worth it in the end!
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
Nutrition per Serving:
100 Calories, 2g Fat, 1g Sat Fat, 4g Carbs, 2g Fiber, 4g Sugar,
4g Protein
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