Spaghetti Squash Lasagne

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 12.4 g
  • Cholesterol: 66.2 mg
  • Sodium: 696.7 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.3 g

View full nutritional breakdown of Spaghetti Squash Lasagne calories by ingredient
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Enjoy a lighter lasagne that does not skimp on flavor and enjoyment Enjoy a lighter lasagne that does not skimp on flavor and enjoyment
Number of Servings: 15


    Spaghetti Squash, 2 medium to large, cooked and pulled into strings.
    15 oz *Sorrento Part-Skim Ricotta Cheese
    8 oz Mozzarella Cheese, part skim milk,
    4 oz Parmesan Cheese, grated, .5 cup
    Egg, fresh, 2 large
    Garlic powder, to taste
    Parsley, 3 tbsp
    Mozzarella Cheese, part skim milk, 6 oz

    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 2 cloves, pressed
    Canned Tomatoes, 794 grams, 28 oz can
    Crushed Tomatoes, 794 grams, 28 oz can
    Tomato Paste, 1 can (6 oz)
    Tomato Sauce, 2 cup
    Parsley, dried, 1 tbsp
    Oregano, ground, 1 tbsp
    Pepper, red or cayenne, 1 tsp
    Granulated Sugar, .5 tsp
    Romano Cheese, 2 oz


Cut squash in half, end to end, place cut side down in baking dish, add ½ cup water, bake for 45 min at 350° OR puncture 2-4 times, place in microwave and cook for 3 min, rotate and cook 3 min, remove & slice in half; place in baking dish with 3-4 tbsp. water cook another 5-7 min. Test to assure it will come from skin in strings, if not cook for a little longer, be careful not to overcook . Place into collindar, drain for 8 - 24 hrs.
Mix Ricotta, mozzarella, and parmesan cheeses with beaten eggs, chopped parsley, garlic powder filling. Assemble by putting 1/2 of squash in 13x9 baking dish, press into pan. Spread cheese mixture over squash, place remaining squash on top, place slices of low-fat Mozzarella Cheese over squash. Bake at 350° for 45 min. Remove from oven, let settle for 10 minutes, serve with 1/3 to 1/2 cup sauce.
Put oil in pan, add onions, cook until translucent, Remove pan from heat, press garlic onto onions, add tomatoes. Sprinkle herbs, sugar, and cheese on top and mix in. Cook on low for a minimum of 30 minutes before serving.

Number of Servings: 15

Recipe submitted by SparkPeople user GRACIE706.

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