Zucchini and Spaghetti Squash "Lasagna"

http://greenlitebites.com/2007/12/16/zucchini-and-spaghetti-squash-lasagna/
squashLasagnaPrep

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 !!” Zucchini and Spaghetti Squash "Lasagna"

  • 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.

Zucchini and Spaghetti Squash "Lasagna" beforeZucchini and Spaghetti Squash "Lasagna" after

Approx Nutritional Information per serving
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
77 comments »»
Posted in: 1 WWPP, 2 WWP, Casserole Ideas, Dinner Ideas, Food Photos
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77 Comments and 0 Replies

  1. Julie

    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?

  2. roni

    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.

  3. Pryloc

    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.

  4. Sheri

    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!

  5. yrsqrtr

    Found this on Pinterest and had to make it. I added thinly sliced onion, mushrooms and fresh spinach. Delicious!

  6. Macy

    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. :)

  7. Joyce

    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!

  8. Liz

    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.

  9. Tess

    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.

  10. Andrea Kennedy

    Tried this recipe and was delighted at how it turned out . Only a few adjustments were made. I used two zucchini’s (instead of one) that I sliced on my mandolin and I minced a pint of crimini mushrooms and seasoned them with sausage type seasonings, then cooked them until most of the moisture was evaporated. I added them in the layers along with the other ingredients. Sort of imparted a “Italian sausage” type of flavor and a bit more texture to an already tasty and satisfying casserole.

  11. Meli

    I made this last night and omg it was amazing! I was a bit skeptical being a veggie dish and thinking I was gonna be hungry later on and no. It was very fulfilling and satisfying. Making this dish again.

  12. Sheri

    I posted Feb 2012 when I first made this how great it was, and a year and half later it is still in our regular “rotation” of dishes I cook. My meat lover husband even asks me to make this from time to time and we hardly ever have leftovers!

  13. Yulia

    Hi Roni,

    Thanks a lot for sharing this recipe! I did it twice and this time I posted my version of your delicious lasagna on my blog. It didn’t come out as perfect as yours. This time the spaghetti haven’t quite turned out as I expected, but the taste was still DELICIOUS!

    You are more than welcome to visit my blog and look at my copy of your spaghetti squash lasagna :)
    http://www.eatcooksmile.com

    Best regards
    Yulia

  14. Georgia

    Roni,
    Oh wow! This isn’t the same but judging by the comments it must be a keeper. My husband hates squash but I think I will trespass on his good nature and go for it.
    Thanks for the speedy reply!
    Georgia

  15. Amanda

    I fixed this tonight and omitted the spaghetti squash. Delicious! I use Classico brand vodka sauce, as it is very low in carbs. Excellent!

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