This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.
(Makes 4 servings)
Source: BODi On-Demand Nutrition Blog.
Prep Time: 15 mins Cook Time: 1 hr 17 mins Total Time: 1 hr 32 mins
What You Need
Parchment paper
1 small spaghetti squash, (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)
How To Make
Preheat oven to 375° F.
Line a large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on a baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat a 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in the baking dish. Repeat with second layer.
Evenly top with Parmesan cheese.
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil (if desired).
Recipe Notes Store leftover lasagna in an airtight container, refrigerated, for up to 5 days, or in the freezer for up to 3 months.
Estimated Nutritional Information (per serving):
Calories 474 - Calories from Fat 207
% Daily Value*
Fat 23g - 35%
Saturated Fat 13g - 81%
Cholesterol 75mg - 25%
Sodium 1228mg - 53%
Carbohydrates 35g - 12%
Fiber 4g - 17%
Sugar 16g - 18%
Protein 34g - 68%
* Percent Daily Values are based on a 2000 calorie diet.
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