Simple Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large Summer Squash 1 cup Simply Kraft Cottage Cheese 4% 2 oz Mozzarella Cheese, whole milk 56 grams Parmesan Cheese, shredded 6 serving Classico Tomatoe Basil Pasta Sause - .50 Cup (by DSTRING) 1 large Egg, fresh, whole, raw
1. Slice squash 1/4 inch and dry in the oven for about 20 min.
2. Mix the cheeses with one egg for the 'white sauce.
3. In a 9X13 inch lightly oiled baking dish, place about 1/4 cup of red sauce, layer squash over the whole bottom.
4. place about 1/3 of the white sauce in dollops across the pan, spreading gently.
5. Layer more squash and repeat with the top layer being red sauce covered with additional cheeses.
6. Bake in a 350 F oven for 50 minutes if you dried the squash. if you bypassed that cook for i&1/2 hours.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NOBULL56.
2. Mix the cheeses with one egg for the 'white sauce.
3. In a 9X13 inch lightly oiled baking dish, place about 1/4 cup of red sauce, layer squash over the whole bottom.
4. place about 1/3 of the white sauce in dollops across the pan, spreading gently.
5. Layer more squash and repeat with the top layer being red sauce covered with additional cheeses.
6. Bake in a 350 F oven for 50 minutes if you dried the squash. if you bypassed that cook for i&1/2 hours.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NOBULL56.
Nutritional Info Amount Per Serving
- Calories: 201.6
- Total Fat: 8.4 g
- Cholesterol: 53.5 mg
- Sodium: 675.9 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 9.8 g
- Protein: 14.0 g
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