This just might be one of the healthiest lasagnas you ever eat – and the most delicious, too. There is no pasta in this lasagna. Its base layers are made simply of zucchini and yellow squash.
It’s also the perfect size for those of you who have no need to make a family-sized dinner. I cooked it in a bread loaf pan!
Finally, it takes so little effort. I made this while simultaneously preparing other food for the week – and this was while I was tired after a day at Disneyland!
makes 3 servings
- 1 large yellow squash
- 1 large zucchini
- 3/4 cup part skim ricotta
- 1 cup tomato sauce (check the ingredients to make sure it’s sugar-free!)
- 1/4 cup buffalo mozzarella
- 3 tsp grated parmesan & romano
- garlic powder to taste
- oregano to taste
- salt to taste
- pepper to taste
Preheat the oven to 400 degrees.
Grease a baking pan and a bread loaf pan using cooking spray.
Cut the zucchini and squash lengthwise into strips.
Spread the strips out onto the greased baking pan and sprinkle evenly with salt, pepper, oregano and garlic powder to taste.
Put the squash mixture in the oven for 5 minutes to soften.
Layer the bottom of the loaf pan with both types of squash.
Spread 1/2 the ricotta and 1/3 the tomato sauce over the layer of squash.
Spread another layer of the squash mixture over this, followed by the remainder of the ricotta and another 1/3 of the tomato sauce. Layer the remainder of the squash on top. Pour the rest of the tomato sauce over that. Spread the buffalo mozzarella evenly over the lasagna and sprinkle with parmesan & romano and oregano.
Bake at 400 degrees for 30 minutes or until the mozzarella begins to brown and bubble.
Devour. It’s sinfully delicious, but I swear it’s not sinful.
Oh, and don’t be alarmed when you cut into it and find it’s kind of soupy – it stops being pretty at this point. You’re definitely going to want to serve this in a bowl like I did last night.
I’d be willing to bet this would be even better with a glass of wine.