Lasagne BakeSubmitted by: HANAA2
IntroductionEasy no-noodle version of the favorite Easy no-noodle version of the favorite
1 pound extra lean ground beef
34 slices Hormel turkey pepperoni
10 fresh mushrooms, sliced
2 T chopped onion
1 t minced garlic
2 small zucchinis, sliced
1 small spaghetti squash (about 2 cups)
2 medium tomatoes, chopped
6 ounces low fat ricotta cheese
2 ounces part skim mozzarella cheese, shredded
.5 cup Ragu light spaghetti sauce
In a large skillet, saute tomatoes, mushrooms, onions, garlic, and zucchini until veggies are tender and most of the liquid has evaporated. Wring liquid from spaghetti squash.
In a large saucepan, brown the hamburger. Add the pepperoni, cut into fourths. Stir in veggies and spaghetti squash. Add spaghetti sauce.
Grease an 8x8 baking dish. Put half the meat mixture in the bottom of the dish, then spread the ricotta evenly over the top. Sprinkle half the cheese over the ricotta. Add the rest of the meat mixture and cover with the rest of the cheese. Bake for 10-15 minutes or until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user HANAA2.
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Loved this recipe. I never knew I could like all these different types of veggies. Instructions could be clarified. I have not done a lot of cooking of fresh veggies and wasn't sure I was doing the spaghetti squash correctly. It all turned out great though and my husband and I both loved it. - 2/15/08