Lunch or Dinner

Zucchini and Spaghetti Squash Lasagna

Zucchini and Spaghetti Squash Lasagna

Makes 4 servings
Each serving contains: 2 proteins, 0 carbs, 2 veg, 0 fat

Ingredients:
  • 3 Cups Spaghetti Squash, cooked and shredded
  • 2 Medium Zucchini, sliced lengthwise
  • 1 Cup Yellow Onion, chopped
  • 2 Cups Crushed Tomatoes
  • 1 Tbsp Olive Oil
  • 2-3 Cloves Garlic, minced
  • 12 oz Ground Chicken/Turkey
  • 1 ½ Cup Ricotta Cheese
  • ½ Cup Mozzarella Cheese
  • Sea Salt and Pepper to taste
Directions:
  1. Preheat oven to 400 degrees. Grease baking pan with 1 tsp olive oil.
  2. In a large rimmed skillet heat 2 tsp olive oil over medium heat and cook onions until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. Add in ground chicken and cook until well browned and broken into crumbles, about 5-8 minutes. Stir in crushed tomatoes and bring to a simmer. Salt and pepper to taste.
  4. In a medium bowl mix ricotta cheese and tsp salt and set aside.
  5. Layer 1 ½ cups spaghetti squash on the bottom of greased pan. Next layer half of the ricotta cheese and spread over the spaghetti squash. Then layer half of the sliced zucchini and then pour half of the meat sauce on top. Repeat layers with remaining ingredientsa
    1. Depending on the size of the pan you may only need to do one layer of each ingredient.
  6. Bake for 15-20 minutes then top with mozzarella cheese. Put back in the oven and bake for another 15-20 minutes or until the cheese starts to bubble and is browned in some spots.

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