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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.6
  • Total Fat: 4.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 772.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Lasquetti Bake calories by ingredient
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Lasquetti Bake

Submitted by: KATBRAGG130

Introduction

mock lasagna using spaghetti squash mock lasagna using spaghetti squash
Number of Servings: 8

Ingredients

    2 pound spaghetti squash to yield 4 cups
    10 ounce bag frozen chopped spinach
    1 medium onion
    1 teaspoon olive oil
    1 cup low-fat ricotta cheese
    1/4 cup shredded Parmesan cheese
    1/2 cup part-skim mozzarella cheese
    26 ounce can Del Monte Traditional spaghetti sauce
    2 egg whites
    2 cloves garlic
    1/2 teaspoon salt

Directions

Preheat oven to 350. Cut squash in half and remove seeds and membranes. Place in microwave and cook 12 minutes. Scoop insides into a large bowl. (Or cook any way you prefer.) Thaw and drain spinach, add to bowl. Chop onion and mince garlic. In a small pan over medium heat, saute onion and garlic in the olive oil until onion is translucent. Add egg whites, ricotta, Parmesan, mozzarella, spaghetti sauce, garlic, salt and onion mixture to bowl, stir well. Spray a 9x13 casserole dish, Pour in the mixture and spread evenly. Bake for 60 minutes or until heated through.

Serving Size: makes 8 hearty servings






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Member Ratings For This Recipe

  • This is a great recipe. Taste great also if you can find fat free ricotta and mozzarella (both at whole foods). I did it with the spaghetti squash on the botton a mixture of cheese, egg and onions with sauce on top and it was fantastic. I will definantly be making it again - 8/21/12

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  • This was really good!!! However, I thought that the sodium content was too high, so I substituted a tsp of Italian seasoning instead of the salt. It reduced the sodium to around the 200 mg mark, and it was delicious! - 8/10/12

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