ZUCCHINI/SQUASH LASAGNA

This dish does take some time but it is DELICIOUS and can easily be made ahead of time, frozen and then reheated quickly on a busy week night. 

Credit to Roni who's excellent recipe I only slightly modified. Find her original post here: http://greenlitebites.com/2007/12/16/zucchini-and-spaghetti-squash-lasagna/

Prep Cook Time: approx. 1 hr. 

Calories per serving: 147

Makes 4 servings

INGREDIENTS:

1 Zucchini (often listed as "green squash" in the store)

2 Cups cooked Spaghetti Squash

8 oz 99% Fat Free Ground Turkey

1/2 Cup Fat Free Ricotta Cheese

4 oz Shredded Mozzarella (Part Skim)

1 Cup Classico Tomato and Basil Sauce

Parsley flakes and Black Pepper 

1. Cook and gut Spaghetti Squash:

                       A. Stab skin of squash approximately 10 times to create steam holes

                       B. Place in microwave and cook for approx. 5 min per pound (mine was 4 lbs so 20 min)

                       C. Let cool for approx. 10 minutes 

                       D. Cut in half long ways as shown below

                       E. Use a spoon to remove seeds and attached gooey guts from center (gently)

                       F. Use a fork to scrape out stringy meat of squash into a bowl (my squash yielded 4-5 cups) 

 2. While cooking Spaghetti Squash, cook the ground Turkey in a skillet on medium-high
 3. When the Turkey is cooked, place in bowl and add the cup of sauce to it. Mix to complete meat sauce

4. Slice Zucchini into thin slices
5. Pre-heat oven to 350 degrees
6. Smear a very small amount of sauce on the bottom of an 8 in x 8in glass dish to prevent sticking
7.  Place a layer of Zucchini pieces next, as shown below.

8. Place a layer of cooked Spaghetti squash on top of the Zucchini as shown below

9. Place a small amount of the Ricotta cheese on top of the Spaghetti Squash, spreading as much as possible

10. Next, place a layer of Mozzarella

 11. And finally, a layer of the meat sauce

 12.Continue layering in the same order, starting again with Zucchini, until your ingredients are gone.

 I was able to get about 2 1/2 layers since my third layer ended with the Spaghetti Squash and I just threw the rest of the cheese on top. 

12. Place in oven and cook for 30 minutes
13. This recipe creates a lot of water because of the veggies so after 30 minutes, use a turkey baster to suck
      some of the water out or simply carefully tip the dish over the sink to drain some of the water (I did this
      since I don't have a baster)
14. After draining, place in over for another 15-20 minutes
15. Cut into 4 pieces and enjoy!

ENJOY!

NUTRITION FACTS:
Serving size: 1/4 of dish
Calories: 147
Protein: 20 g
Carbs: 14 g
Fats: 1 g
Sodium: 293 mg

TIP: I made this ahead of time and placed it in the refrigerator. I simply reheated in the oven at 350 for about 20 minutes when we were ready to eat. To save longer than a day or two, simply freeze and reheat the same way for about 30 minutes.