Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Ingredients

• 1 medium spaghetti squash (about 4 cups cooked, divided)
• 1 1/2 cups (360ml) low-fat ricotta cheese, divided
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 1/2 cups (360ml) thick marinara sauce, divided
• 4 cups (960ml) fresh baby spinach, chopped and divided
• 1/2 cup (120ml) part-skim mozzarella cheese, divided
• Grape tomatoes (optional garnish)
• Red pepper flakes (optional garnish)

Directions

Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350°F.

To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.

Preheat the oven to 350°F.

Combine the ricotta with the egg, basil, oregano, and garlic powder.

Begin layering by placing 1/2 cup of the marinara sauce in the bottom of a greased 8×8 or 9×9 pan. Continue with 2 cups of cooked spaghetti squash, 3/4 cup of the ricotta mixture, 2 cups fresh chopped spinach, 1/2 cup marinara sauce, and 1/4 cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).

Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.

Bake uncovered for 30 minutes, until bubbling.

Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.

Serves: 6 | Serving Size: 1/6 of dish

Nutrition (per serving): Calories: 129; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 68mg; Sodium: 192mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 5g; Protein: 7g

Nutrition Bonus: Potassium: 144mg; Iron: 8%; Vitamin A: 50%; Vitamin C: 35%; Calcium: 34%