About the Recipe
Of course, there are plenty of spaghetti squash lasagna recipes out there. But I punched up the flavors of my dish by adding zucchini, meatless grounds, and layers of low sodium diced tomatoes. Give this meal a go, and I promise you will not be disappointed.
Nutritional Profile
Cal: 228 per serving
Macros: Fats 7g | Carbs 29.9g | Protein 16.2g
If Not This, Then That...
⬆️ 🥑 To increase fat, use full-fat ricotta.
⬇️ 🥑 To decrease fat, omit ricotta.
⬇️ 🥩 To decrease protein, omit meatless grounds.
⬆️ 🥩 To increase protein, replace meatless grounds with extra lean ground turkey (or, if vegan, add another full serving of meatless grounds).
⬇️ 🥖 To lower carbs, omit zucchini.
Ingredients
214g zucchini, sliced lengthwise
726g cooked and shredded spaghetti squash
220g meatless grounds
120g sliced yellow onion
(2) 8-oz cans of no-salt-added tomato sauce
(1) 15-oz can of non-salt-added diced tomatoes
166g part-skim ricotta cheese
56g shredded part-skim mozzarella cheese
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
2 tsp ground garlic
Pepper to taste
Preparation
Preheat oven to 425 degrees.
Spray 8x13 baking dish with olive oil, then 1/3 of spaghetti squash (~242g) to bottom of dish.
Layer 1/2 of sliced zucchini (~112g) on top, then sprinkle 1/2 of meatless grounds (~110g) over zucchini.
Layer 1/2 of sliced onion (~60g) over the meatless grounds.
Pour 1 can of tomato sauce over first layer of lasagna, then spread 7oz of diced tomatoes across layer.
Add 1 tsp of each spice, plus pepper to taste.
Plop 6 even dollops of ricotta cheese (~83 g total) over sauce.
Repeat steps 1 - 7.
Top off lasagna with remaining squash; ifyou have diced tomatoes left over, spread across top layer.
Sprinkle with mozzarella cheese, then pop in oven for ~50 mins or until cheese is golden brown and melted.
Let sit for about 15 minutes, then split evenly among 5 meal prep containers (~405g per serving).
To reheat, either pop in the microwave on reheat or set oven to 425-degrees and cook for ~8 mins.