Zucchini and Spaghetti Squash “ Lasagna ”
Originally Posted ion January 15th, 2007 8:18 pm
- Spaghetti sauce
- Thinly sliced zucchini
- spaghetti squash
- ½ cup part skim ricotta cheese
- 3 oz shredded mozzarella cheese (I used an Italian blend)
- Ground black pepper
- Dried parsley
Pierce the skin of the Spaghetti squash and microwave 10-12 minute (about 6 minutes a pound). Once finished (the skin will be tender to the touch) let it sit to cool. Once cool, cut it in half long ways. Scoop out the seeds then scrap out the squash with a fork.
In a casserole dish smear a little of the sauce in the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, ¼ of ricotta (I crumpled the best I can to cover the area), sprinkle with 1 oz shredded cheese, and some sauce repeat until you are out of ingredients. I had two complete layers and then topped with a bit more sauce, the last oz of cheese, parsley and back pepper. Go easy on the saude there is no pasta to soak up the extra water.
Bake uncovered in a 350-degree oven for at least 45 minutes until zucchini is tender. There will be a lot of water, again no pasta to soak it up. A few times through the baking process, I removed excess water with a turkey baster.
The only significant points in the dish are the cheese and sauce. You can easily get 6 servings at about 2 points apiece.
5 Original Responses to “Zucchini and Spaghetti squash “Lasagna””
Labels: DinnerIdeas
posted by Roni
at
9:43 PM
I just made this for dinner - the lasanga. I LOVED it and so did my 21 month old! Thank you!
Oh wow, this looks great! As a vegetarian, I’m always on the lookout for WW-friendly vegetarian recipes. :)
I made this today, it was so good!! My daughter thought it was better than Lasagna with noodles!! Thank’s for another great recipe!! I visit your site everyday!!! Thank’s for all your hard work, it’s made my weight watcher experience so much more enjoyable!!!
I’ve never cooked or really liked any kind of squash or zucchini so this was a leap of faith for me - I added mushrooms & onions (because I had them on hand) to the recipe - it was DELICIOUS and very filling. My husband loved it too. Thanks for your site Roni - it’s my favorite WW resource.
I literally just tried this & OMG !! It is amazing !!I even used FF cheese & 1/4 part skim ricotta & 1/4 fat free ricotta. For anyone who is thinking of trying this, you just have to. I thought there was no way I was going to like it. Thank you so much for all your recipes. I can’t wait to try other stuff !!