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Squash the Noodles Lasagna


Description

This is a rather interesting take on lasagna. We enjoyed it and I am sure your family will enjoy this also. Enjoy!


Ingredients

  • • 1 medium spaghetti squash
  • • 1 medium zucchini, sliced into thin rounds
  • • 2 cups Marina’s Italian Style Tomato Sauce, warmed
  • • 1 ½ cups ricotta
  • • 1 egg
  • • ½ cup Mozzarella Cheese, shredded
  • • ¼ cup Mozzarella Cheese, reserved for end
  • • ¼ cup grated Parmesan cheese
  • • 1 Tbsp. parsley flakes
  • • 1 tsp. salt
  • • 1 tsp. ground black pepper
  • • 5-6 basil leaves, torn

Instructions

  1. Cut open squash and remove seeds, place on sheet pan and bake until soft. I would say you will need about 45 minutes at 350 degrees.
  2. Using a fork, shred the squash’s innards to resemble spaghetti noodles.
  3. Transfer spaghetti squash to a strainer and press with paper towels to remove as much liquid as possible.
  4. Preheat oven to 350 degrees and set rack in middle of oven.
  5. In a bowl, mix the ricotta, egg, 1/2 cup shredded Mozzarella, Parmesan, parsley, 1/2 tsp. salt, and 1/2 tsp. pepper. Combine well.
  6. In a 5-quart oval baking dish with 2-inch high sides, ladle 1/2 cup of Marina’s Italian Style Tomato Sauce on the bottom of the dish.
  7. Place half of the squash over top.
  8. Place the zucchini rounds over top of the squash, slightly overlapping them.
  9. Sprinkle 1/2 tsp. salt and pepper over the top.
  10. Spread out the ricotta mixture over the top and level out.
  11. Add the torn basil leaves over the top.
  12. Ladle 3/4-1 cup of Marina’s Tomato Sauce over the basil, depending on how saucy you like your dish.
  13. Add the remaining spaghetti squash over the top.
  14. Place the baking dish on a rimmed baking pan.
  15. Spray a large piece of foil and place the sprayed side facing down toward squash.
  16. Bake for 30 minutes.
  17. Remove the foil and place the remaining 1/2 cup of Mozzarella on top.
  18. Bake uncovered for 10 to 15 minutes or until the cheese is bubbling.
  19. Allow to cool for 10 to 15 minutes before serving.

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