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    Home » Recipes » Zucchini and Spaghetti Squash "Lasagna"

    Zucchini and Spaghetti Squash "Lasagna"

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 1 Comment

    lasagna pin

    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.

    đź“– Recipe

    squashLasagna featured

    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
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    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
    Tried this recipe?Let us know how it was!

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    1. Sally

      January 22, 2020 at 8:28 am

      Omg.. I totally forgot about this recipe! It was one of my faves! Also, I can't believe I've been following you for this long! lol

      Reply

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