I originally posted this recipe thirteen years ago! So, please excuse the low-quality images. I don’t have time to make it again and re-shoot it, but I wanted to get it reposted since a few people have requested it.
Anyway, The spring semester starts next week, so I’m in full-fledged prep mode. When things get busy, I tend to fall back on the family’s favorite meals, so I haven’t been experimenting much in the food department. I did have a little fun with lunch today, and I’m working on a high-protein muffin idea that I hope to test again this weekend.
I’m reposting this one for those that requested. It’s one of the oldest recipes from my original, ORIGINAL blog, “WeighWatchen.” Back when I followed Weight Watchers. Reading my old post brings back so many memories.
Zucchini and Spaghetti Squash “Lasagna” was originally posted in December 2007:
I am super proud of this one. Zucchini and Spaghetti Squash “Lasagna” is, by far, one of my absolute favorite creations. The funny thing is, it came about because I had too much zucchini and lasagna in the fridge. That’s what I love to do — being creative with what I have on hand. I take it as a challenge and boy do I LOVE a challenge.
My Zucchini and Spaghetti Squash “Lasagna” idea proves a little cheese goes a LONG 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 last year.
- 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 !!”
Here are two shots, before and after baking.
Zucchini and Spaghetti Squash "Lasagna"
Yield 6 servings
Zucchini and Spaghetti Squash "Lasagna" proves you don't need noodles and a ton of cheese to make a satisfying casserole!
- About 2 cups marinara (red tomato) sauce
- 1 medium zucchini thinly sliced
- 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. Start with zucchini, then top it 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, and add some sauce. Repeat this process until you are out of ingredients.
Your fingers will be a mess, but it’s worth it in the end!
Be sure the save a bit of mozzarella cheese for the top.
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 since there is no pasta to soak it up. About every 10-15 minutes, use a turkey baster to remove some excess water.
- I used homeade tomato sauce for this, but you could easily use your favorite jarred stuff.
- To sllice the zucchini I used to use the slice setting on my cheese grater. Now I use a mandoline.
- If you can't find fat free ricotta the low fat kind if fine, but you will need to adjust the nutritional information.
- I specifcally buy "fancy" shredded mozerella cheese becuase I'm able to use less.
- 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.
Serving Size 1/6 of the recipe
Amount Per Serving
% Daily Value
Total Fat 2 g
Total Carbohydrates 7 g
Dietary Fiber 2 g
Sugars 4 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.