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Squash the Noodles Lasagna

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 medium spaghetti squash
  • 1 medium zucchini, sliced into thin rounds
  • 2 cups marinara sauce, warmed
  • 1 1/2 cups ricotta
  • 1 egg
  • 1/2 cup Mozzarella Cheese, Shredded
  • 1/4 cup Fontina Cheese, Shredded (reserved for end)
  • 1/4 cup Mozzarella Cheese, Shredded (reserved for end)
  • 1/4 cup grated Parmesan cheese
  • 1 Tbl parsley flakes
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 56 basil leaves, torn

Instructions

  1. Pierce the squash all around and microwave for 14 minutes, depending on your microwave wattage.
  2. About half way through roll it over and continue cooking.
  3. Cut open squash (watch it’s hot!) and remove seeds.
  4. Using a fork simply ‘shred’ the squash’s innards and it will look like spaghetti noodles.
  5. Transfer spaghetti squash to a strainer and with a few paper towels press down to remove as much liquid as possible.
  6. Preheat the oven to 350F with a rack in the middle.
  7. In a bowl, mix the ricotta, egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, parsley, 1/2 tsp salt and 1/2 pepper. Combine well.
  8. In a 5qrt oval baking dish with 2” high sides, ladle 1/2 cup of sauce on the bottom of the dish.
  9. Place half of the squash over top.
  10. Place the zucchini rounds over top of the squash slightly overlapping.
  11. Sprinkle 1/2 tsp salt and pepper over top.
  12. Spread out the ricotta mixture over top leveling out.
  13. Add the torn basil leaves on top.
  14. Ladle 3/4-1 cup of sauce over the basil. This depends on how saucy you like your dish.
  15. Add the remaining spaghetti squash over top.
  16. Drizzle the remaining sauce on top.
  17. Place the baking dish on a rimmed baking pan.
  18. Spray a large piece of foil and place the sprayed side facing down (on top of the squash).
  19. Bake for 30 minutes.
  20. Remove the foil and place the remaining 1/2 cup of mozzarella and fontina cheese on top.
  21. Bake uncovered for 10-15 minutes or until the cheesy is bubbling.
  22. Allow to cool for 10-15 minutes before serving.
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