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Lasagna: in all it's gooey, cheesy, saucy glory is a favorite at our house. Paired with a crispy green salad, it's pretty much the perfect cold weather dinner.
Here's a version you can still enjoy often and not un-do all your hard work at the gym. By omitting the meat and the pasta, calories are slashed in half but we can still enjoy the gooey, cheesy, sauciness we know and love. For a meatless meal or a gluten free friend, this is a comfort food meal you'll make over and over.
Here's a version you can still enjoy often and not un-do all your hard work at the gym. By omitting the meat and the pasta, calories are slashed in half but we can still enjoy the gooey, cheesy, sauciness we know and love. For a meatless meal or a gluten free friend, this is a comfort food meal you'll make over and over.
Spaghetti Squash Lasagna
What you'll need:
1 medium spaghetti squash
3/4 cup low fat or fat free ricotta cheese
1 egg or 1/4 cup egg beaters
1/4 cup Parmesan cheese
2 tsp dried parsley
1 1/2 cups prepared marinara sauce
1 cup reduced fat mozzarella cheese, shredded
salt and pepper to taste
What you'll do:
Pierce the spaghetti squash with a sharp fork and put the whole thing in the oven at 350 for one hour. After baking, slice the squash in half with a sharp knife and scoop out the seeds. With a fork, scrape out the flesh of the squash and arrange half the "noodles" in a 9x9 baking dish. Lightly salt and pepper the squash. In a small bowl, combine the ricotta, Parmesan, egg, and parsley and mix well. Spread this cheese mixture over the squash layer. Top with sauce, spreading to edges. Top with remaining squash. Sprinkle mozzarella cheese evenly over all. Bake at 350 for 25-30 minutes until golden and bubbly. Makes about 6-8 servings.
