Try this vegetarian lasagna for a healthy dinner!
INGREDIENTS:
• 1 medium spaghetti squash (about 4 cups cooked)
• 1 and ½ cups lowfat ricotta cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon garlic powder
• 1 and ½ cups thick marinara sauce
• 4 cups fresh baby spinach
• ½ cup part-skim Mozzarella cheese
• Garnish: grape tomatoes, red pepper flakes
DIRECTIONS:
Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350 degrees.
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 degrees.
Combine the ricotta with the egg, basil, oregano, and garlic powder. Begin layering by placing ½ 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, ¾ of a cup of the ricotta mixture, 2 cups of torn fresh spinach, ½ cup marinara sauce, and a ¼ 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.
