A classic recipe gets a nutritious, seasonal makeover without sacrificing flavor.
Recipe adopted from www.skinnytaste.com
Make it a meal by adding a layer of chopped spinach, broccoli, zucchini, or any of your favorite veggies. Steam or lightly sauté veggies in a non-stick skillet until just barely tender (do not overcook) to release water before adding to lasagna. Veggies will bulk up lasagna with nutrients instead of calories.
2 cups marinara sauce
3 cups roasted spaghetti squash (1 large spaghetti squash)
1 cup part-skim ricotta
8 teaspoons grated parmesan cheese
6 ounces part-skim shredded mozzarella
Crushed red pepper or ground pepper to taste
To roast spaghetti squash: Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, and sprinkle with salt and pepper. Bake at 350 degrees for about an hour, or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Measure 3 cups for lasagna recipe. Drain off any excess liquid.
Preheat oven to 375 degrees. Spread 1 cup of marinara sauce onto bottom of baking dish. Top evenly with roasted spaghetti squash. Next, layer the ricotta cheese and sprinkle with half of the parmesan and mozzarella. Add the remaining sauce and finish with the remaining parmesan and mozzarella. Sprinkle with pepper.
Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.
Per serving: 291 calories, 14 g total fat, 8 g saturated fat, 21 g carbohydrates, 20 g protein, 3 g fiber, 358 mg sodium, 80 mg potassium, 8 mg magnesium, 948 mg calcium