Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna

Recipe Information
Description: Lower carb and calorie, higher vitamin version of lasagna Source: Lorri Ann Code of Mama Bootcamp Serves/Makes:8 or more Ingredients Lasagna: 2 cups (475 ml) marinara sauce 3 cups (700 ml) cooked spaghetti squash 1 cup (225 ml) part skim ricotta 8 tsp (40 ml). parmesan cheese 6 oz (168 grm). part skim shredded mozzarella Marinara Sauce: 1 tbsp (15 ml). olive oil 2 cloves crushed garlic 1 28 oz (784 grm). can crushed tomatoes 1 15 oz (420 grm). can tomato sauce 1 6 oz (168 grm). can tomato paste 6 oz (168 grm) of water or broth (just fill the tomato paste can) 1-1/2 tsp (7 ml). Italian seasoning (containing basil, oregano, thyme, marjoram, rosemary, minced garlic, crushed red pepper) 2 tsp (10 ml). sugar (or equivalent sugar substitute) Preparation Lasagna: With a sharp knife, pierce squash in at least 5 places, making sure these remain open (this is important or squash may explode in oven). Place on 2 pieces of paper toweling in microwave oven. Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Remove from oven and let stand 5 minutes or until cool enough to handle. Beware of steam burns if you cut it too soon! Cut squash in half, scoop out seeds and discard. Scrape out spaghetti squash from rind to use in "lasagna". Preheat oven to 375 degrees (200 C.). In a 9x13 inch pan, ladle one half cup of marinara sauce on the bottom, then spread one half of the spaghetti squash; top that with one half cup of ricotta cheese. Next, sprinkle one half of the parmesan cheese and one half of the mozzarella. Pour one half cup of marinara over all of this. Then, add remainder of the squash, the ricotta and the rest of the marinara sauce; top it with the rest of the parmesan and mozzarella cheeses. Cover with foil and bake for 15 minutes. Uncover and bake for 5-10 minutes more, until the cheese is melted and bubbly. Marinara Sauce: In medium pot, heat oil over medium heat; add garlic and lightly saute Add cans of tomatoes, sauce and paste. Fill paste can with water or broth and add just some of it to pot. Stir to incorporate the paste into the sauce. If it seems too thick, add more water. Add Italian seasoning or your own combination of spices. Stir and simmer for five minutes. Add sugar, stir and taste. If too tart for your taste, add more sugar. Cover the pot and let the sauce boil The sauce can still boil even on a lower heat; this can keep it from boiling over in the pot and/or spattering when you lift the lid. Let it simmer, stirring occasionally for 10-15 minutes. Comments Slightly modified from As seen on KCRA TV, Sacramento. NOTE: If you want, you can make four individual sized lasagnas in 5x7 dishes, divide all of the ingredients by four and layer them starting with sauce, then squash, ricotta, cheeses and then repeat with the remainder of ingredients. Baking should take less time in these smaller quantities.

Recipe Information

Description:: Lower carb and calorie, higher vitamin version of lasagna

Source:: Lorri Ann Code of Mama Bootcamp

Serves/Makes:8 or more

Ingredients

Lasagna:
2 cups (475 ml) marinara sauce
3 cups (700 ml) cooked spaghetti squash
1 cup (225 ml) part skim ricotta
8 tsp (40 ml). parmesan cheese
6 oz (168 grm). part skim shredded mozzarella
Marinara Sauce:
1 tbsp (15 ml). olive oil
2 cloves crushed garlic
1 28 oz (784 grm). can crushed tomatoes
1 15 oz (420 grm). can tomato sauce
1 6 oz (168 grm). can tomato paste
6 oz (168 grm) of water or broth (just fill the tomato paste can)
1-1/2 tsp (7 ml). Italian seasoning (containing basil, oregano, thyme, marjoram, rosemary, minced garlic, crushed red pepper)
2 tsp (10 ml). sugar (or equivalent sugar substitute)

Preparation

Lasagna:
With a sharp knife, pierce squash in at least 5 places, making sure these remain open (this is important or squash may explode in oven).
Place on 2 pieces of paper toweling in microwave oven.
Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed.
Remove from oven and let stand 5 minutes or until cool enough to handle. Beware of steam burns if you cut it too soon!
Cut squash in half, scoop out seeds and discard.
Scrape out spaghetti squash from rind to use in "lasagna".
Preheat oven to 375 degrees (200 C.).
In a 9x13 inch pan, ladle one half cup of marinara sauce on the bottom, then spread one half of the spaghetti squash; top that with one half cup of ricotta cheese.
Next, sprinkle one half of the parmesan cheese and one half of the mozzarella.
Pour one half cup of marinara over all of this.
Then, add remainder of the squash, the ricotta and the rest of the marinara sauce; top it with the rest of the parmesan and mozzarella cheeses.
Cover with foil and bake for 15 minutes.
Uncover and bake for 5-10 minutes more, until the cheese is melted and bubbly.
Marinara Sauce:
In medium pot, heat oil over medium heat; add garlic and lightly saute
Add cans of tomatoes, sauce and paste. Fill paste can with water or broth and add just some of it to pot.
Stir to incorporate the paste into the sauce. If it seems too thick, add more water.
Add Italian seasoning or your own combination of spices. Stir and simmer for five minutes.
Add sugar, stir and taste. If too tart for your taste, add more sugar.
Cover the pot and let the sauce boil The sauce can still boil even on a lower heat; this can keep it from boiling over in the pot and/or spattering when you lift the lid.
Let it simmer, stirring occasionally for 10-15 minutes.

Comments

Slightly modified from As seen on KCRA TV, Sacramento.

NOTE: If you want, you can make four individual sized lasagnas in 5x7 dishes, divide all of the ingredients by four and layer them starting with sauce, then squash, ricotta, cheeses and then repeat with the remainder of ingredients. Baking should take less time in these smaller quantities.