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Zucchini and Spaghetti Squash "Lasagna"

Roni Noone
Zucchini and Spaghetti Squash "Lasagna" proves you don't need noodles  and a ton of cheese to make a satisfying casserole!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 100 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    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
Keyword Lasagna, Spaghetti, Squash, Zucchini
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