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.
📖 Recipe
Zucchini and Spaghetti Squash "Lasagna"
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.
Sally
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