Veggie and Spaghetti Squash Lasagna
Cara Striegold
ingredients
- 1 large Spaghetti Squash
- 1 medium-large Zucchini, thinly sliced
- 1 medium Red Bell Pepper, cut into thin slices
- 1 cup Baby Spinach Leaves
- 1/2 cup Fat-Free Ricotta Cheese
- 1 cup 2% Mozzarella Cheese, shredded
- 1 jar Spaghetti Sauce
- Grounded Pepper and Parsley to taste
directions
- 1
Preheat oven to 350°.
- 2
Poke holes in spaghetti squash with a fork and microwave it for 15 minutes. Let cool for 10 minutes then remove flesh.
- 3
In a 9 x 13 casserole dish, spread a spoonful of sauce on bottom to prevent sticking, then begin layering zucchini, red peppers and spinach. Top with a layer of squash, then dot with ricotta. Sprinkle mozzarella over all. Repeat, beginning with a layer of sauce, until you run out of ingredients (around 2 layers). Finish by layering with remaining mozzarella, parsley and pepper.
- 4
Bake uncovered for 45 minutes. It will be watery so every 10-15 minutes use a turkey baster to remove some excess water.
notes
Nutritional Information per Serving: Calories 147, Fat 5g, Sodium 602g, Carbohydrates 16.7g, Fiber 3.2g, Sugars 3.5g, Protein 9.7g
Source: Cara Striegold
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