Spaghetti Squash Lasagna

(Gluten-free and vegetarian)

(Roasted Spaghetti Squash are layered with marinara sauce, mozzarella and ricotta cheese and baked.)

Yield Four Servings

Calories per servings around 291  

Ingredients:

4 cups marinara sauce, (store bought or homemade)

4 - 5 cups of Roasted Spaghetti Squash (See recipe and procedure below)

2 cups part skim ricotta cheese

1/4 cup freshly grated Parmesan cheese

8 ounces of part skim Mozzarella cheese

Preheat oven to 375 degrees

4 5x7" oven safe baking dishes (I use aluminum ones)

Or: one 8x8" square baking dish.

-Divide 2 cups of the marinara sauce between the baking dish(s)

-Evenly divide the roasted spaghetti squash between the dish(s)

-Evenly divide the ricotta cheese between the dish(s)

-Sprinkle equally half of the mozzarella and Parmesan cheeses over the ricotta.

-Divide the remaining  tomato sauce over the prepared dishes finishing with the mozzarella and Parmesan cheeses.

-Cover and bake in 375 degrees oven for 15-20 minutes, remove the cover and continuing baking for about 5 minutes more. Serve with a nice salad of mixed greens and summer heirloom tomatoes

Preparing the Squash

Preheat oven to 350 degrees

1 large (about 2 pounds) Spaghetti Squash

Salt and Pepper

-Using a sharp Chef's knife, cut the squash in half, as shown in the picture below.

-Using a large soup spoon, carve out all the seeds and fiber.

-Sprinkle the squash halves with salt and pepper, and place on a baking sheet, cut side up. Roast in the middle of the oven for about 1 hour, or until the squash is easily pierced with a fork or knife.

-Remove from the oven and let cool for about 15 minutes; than using a fork, start scraping out the spaghetti like strands from the squash.  You are now ready to assemble the Lasagna

Chefs Ed Notes: This is not a true Lasagna but a Mock version.