I am super proud of this recipe. It is by far, one of my absolute favorites. The funny thing is it came about because I had too much zucchini and lasagna in the fridge. That’s how I work, I’m creative with what I have on hand. I take it as a challenge and boy do I LOVE a challenge.
But I digress… back to the recipe.
This idea proves a little cheese goes a L-O-N-G way. You will feel like you are indulging in a sinful dinner when really you are eating a healthy satisfying meal that is super low in calories.
Here a few comments from the original posting of the recipe on my weight loss blog.
Kim – “I LOVED it and so did my 21 month old!”
Sandy – “I made this today, it was so good!! My daughter thought it was better than Lasagna with noodles!!”
Deb – “I literally just tried this & OMG !! It is amazing !!” 
- About 2 cups Homemade sauce (or your favorite red sauce)
- 1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
- 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
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.
This image shows my complete first layer. Notice I 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!
You will be able to get 6 servings like the one pictured above.
Here are two shots, before and after baking.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 6 | 1/6 of the lasagna as pictured | |||
| Calories | Fat | Fiber | WWPs | |
| 100 | 2g | 2g | old: 2 | new: 1 |
| Sugar | Sat Fat | Carbs | Protein | |
| 4g | 1g | 7g | 4g | |
This was fabulous!! I made it for dinner this evening and even my generally skeptical hubby even enjoyed it! Thanks!
I am always on the lookout for a lowercal/carb lasagna and certainly have tried my fair share of eggplant and butternut squash recipes. This one caught my eye but I am having a hard time believing the cheese quantities in the recipe. The photos really look like larger amounts are used…I guess I will not know unless I try, huh?
I measure, make, shoot and share. No manipulation on my site that I can promise you. If you give it a try let me know what you think! This is one of my favs.
Made this recipe last night loved it I added chicken. Will make it again Thank you
Thanks for the recipe- always looking for new ways to use spaghetti squash. Made this last night- seasoned the squash just a bit with a pat of butter, pinch of salt, parm cheese and fresh parsley before making the “lasagna.” This was a hit at my house and was super easy to pull together. Will definitely be making this again.
I made this tonight! I added spinach but otherwise followed the recipe exactly. It was really good!!
I found this on Pinterest and made it today. It is sooooooo good. For someone who could eat pasta or pizza EVERY day, this is fabulous!
OMG this is SOOOO good- Added ground turkey to make it a littler heavier !
Found this on Pinterest and had to make it. I added thinly sliced onion, mushrooms and fresh spinach. Delicious!
I baked this today and it came out great! So yummy! But, my store did not have spaghetti squash today so I substitued summer squash and it turned out great. I baked it for 60 minutes and there was no water! So, you might want to try it with summer squash and see what you think. :)
These reviews are so right!!! I made it tonight and both I and my husband say it is the best lasagna we have ever eaten. It was wonderful, wonderful, wonderful!!! I used my own sauce which is just Prego Traditional jar sauce with Italian sausage and a pinch of red pepper flakes simmered for 1/2 hour to let the sausage flavor the sauce and get tender. Thanks so much for this fabulous recipe!
A tip to get rid of the excess water before you make the lasagna:
Place a cooling rack inside a cookie sheet.
Slice the zucchini.
Lightly sprinkle zucchini slices with salt on both sides.
Spread the slices in a single layer on the rack.
Wait 15-20 minutes – water will accumulate in the cookie sheet as it drips out of the zucchini.
Rinse excess salt off of the zucchini if desired.
If you don’t have a cooling rack and cookie sheet, you can drain the slices on clean lint-free cloth towels or towels covered with a layer of paper towels.
Salad Spinner method – lightly salt the zucchini slices and put in a salad spinner. Spin every few minutes to remove water. Toss the slices around between spins. 20 minutes should remove about the right amount of water.
Voila – no watery lasagne and no having to use a baster to pull water out as it bakes.
I learned this trick from Alton Brown via the “Good Eats” TV show.
You can also remove excess moisture from the spaghetti squash this way if needed.
Great idea!! Thanks for sharing!
This recipe is 3 WWPP in the etools recipe builder, if anyone’s curious :)
I tried this recipe and I absolutely love it! My husband is gluten free so that was the major reason for trying to find a noodle substitute. You nailed it! I won’t even miss the pasta. And BONUS it’s better for me. I have made it several times and make an extra dish for the freezer for those nights when I’m lazy. I highly recommend this recipe, you won’t be disappointed. Fyi I like to add Italian sausage to my sauce. Gives it a lil saltyness without salting. Sorry to all my vegan friends.
I want to thank you for your delicious recipe! My whole family loved it! Thanks!!