1 medium spaghetti squash (about 4 cups cooked, divided)
1 1/2 cups 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 thick marinara sauce, divided
4 cups fresh baby spinach, chopped and divided
1/2 cup part-skim mozzarella cheese, divided
Grape tomatoes (optional garnish)
Red pepper flakes (optional garnish)
Instructions
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.
Originally Submitted
2/23/2016
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