lasagna

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

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Ingredients

  • 1 small spaghetti squash (approx. 3½ to 4 lbs.)

  • Nonstick cooking spray

  • 4 cups all-natural marinara sauce

  • 3 cups part-skim ricotta cheese

  • 1 cup grated Parmesan cheese

  • ¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

  5. Reduce oven temperature to 350º F.

  6. Scrape spaghetti squash flesh into stringy noodles.

  7. Lightly coat 4-quart baking dish with spray. 

  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

  9. Evenly top with Parmesan cheese.  

  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

  11. Garnish with basil (if desired).  

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Ingredients

  • 1 small spaghetti squash (approx. 3½ to 4 lbs.)

  • Nonstick cooking spray

  • 4 cups all-natural marinara sauce

  • 3 cups part-skim ricotta cheese

  • 1 cup grated Parmesan cheese

  • ¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 

  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 

  5. Reduce oven temperature to 350º F.

  6. Scrape spaghetti squash flesh into stringy noodles.

  7. Lightly coat 4-quart baking dish with spray. 

  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

  9. Evenly top with Parmesan cheese.  

  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

  11. Garnish with basil (if desired).  

Veggie Lasagna

This veggie lasagna is the real deal. It's bursting with fresh flavors from herbs and three different kinds of cheese. Only 242 calories per serving!

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Ingredients

  • 1 lb . dry whole grain lasagna pasta
  • Hot water
  • 1 tsp . olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium carrot, shredded
  • 4 cloves garlic, chopped
  • 3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
  • 2 Tbsp. finely chopped fresh basil
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 2 cups fresh baby spinach, chopped
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Nonstick cooking spray

Instructions

  1. Preheat oven to 350° F.

  2. Cook pasta in water according to package directions. Drain. Set aside.

  3. Heat oil in medium saucepan over medium-high heat.

  4. Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

  5. Add garlic; cook, stirring frequently, for 1 minute.

  6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.

  7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.

  8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.

  9. Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remaining 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.

  10. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.

  11. Let sit for 5 minutes before cutting.