Spaghetti Squash Lasagna

Recipe adapted from http://www.skinnytaste.com/2011/09/spaghetti-squash-lasagna.html

Servings: 4 • Serving Size: 1 lasagna Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g Sodium: 358.3 mg   

Ingredients:

• 2 cups marinara sauce (I made my own sauce using tomato paste, dried basil, dried oregano, olive oil, 1 clove garlic, salt and pepper) 

• 3 cups cooked roasted spaghetti squash

• 1 cup part skim ricotta

• 8 tsp parmesan cheese

• 6 oz part skim shredded mozzarella 

Preheat oven to 375°.

Using a 9 X 9 oven-safe baking dish, put a layer of marinara sauce (i just evenly spread a thin layer) on the bottom. For the next layer, use the roasted (3 cups) spaghetti squash to spread it evenly over the sauce. The ricotta is the next layer (I used about 1/3 cup and broke it into pieces). Sprinkle parmesan cheese and mozzarella on top of the ricotta. Add the remaining sauce, parmesan and mozzarella cheese.  

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.