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.
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, About 2 cups marinara
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.
Ground pepper, Dried parsley flakes
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.
Notes
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.
Nutrition
Serving: 1/6 of the recipeCalories: 100kcalCarbohydrates: 7gProtein: 4gFat: 2gFiber: 2gSugar: 4g