Spaghetti Squash Lasagna (no Pasta Noodles)

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs spaghetti squash, cooked and cooled enough to handle
• 3 tablespoons flour
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 15 ounces low-fat ricotta
• 10 ounces frozen spinach, thawed and squeezed
• 1/3 cup parmesan cheese
• 1 cup pasta sauce
• 6 ounces mozzarella cheese, sliced

Recipe

• 1 pre heat oven to 350.
• 2 split cooked squash lengthwise and remove seeds. use fork to pull off in long strands. place in large mixing bowl and toss with flour, garlic, and salt until well combined.
• 3 blend ricotta, spinach and parmesan in food processor until smooth.
• 4 to assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. top with spaghetti squash, arranging evenly and compactly. top spaghetti squash with ricotta mixture. spread remaining pasta sauce over ricotta. cover with sliced mozzarella.
• 5 place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.