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Spaghetti Squash Lasagna

Roasted spaghetti squash layered with marinara sauce, mozzarella and ricotta cheese makes a low-carb, high fiber veggie lasagna.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 cups marinara sauce (or jarred)
  • 3 cups cooked roasted spaghetti squash
  • 1 cup part skim ricotta
  • 8 teaspoons Parmesan cheese
  • 6 oz part skim shredded mozzarella

Method
 

Preparation Steps
  1. Preheat oven to 375°F (190°C).
  2. In four individual 5 x 7-inch oven-safe baking dishes, ladle 0.25 cup marinara sauce on the bottom of each dish.
  3. Top each with 0.75 cup of cooked spaghetti squash and spread evenly.
  4. Top each with 0.25 cup ricotta. Sprinkle 1 teaspoon of grated Parmesan cheese and 0.75 oz mozzarella on each.
  5. Add the remaining sauce, Parmesan and mozzarella cheese.
  6. Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.