Recipes : Zucchini and Spaghetti Squash "Lasagna"

Ingredients:

• About 2 cups Homemade sauce (or your favorite red sauce)
• 1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
• About 2-2 ½ cups cooked spaghetti squash
• ½ cup fat free ricotta cheese
• 3 oz fancy shredded mozzarella cheese
• Ground pepper
• Dried parsley flakes

Preheat the oven to 350 degrees.

In a bowl, a little "to prevent sauce on the floor, sticky, then dismissal of zucchini, top with a bit of squash, hazelnut cottage cheese (I covered my best in the region are messed up) and brush with a little behind" grated cheese, a little "sauce, the ingredients until you run out.

This picture shows my first complete layer. Note that only the cheese sauce and pat. you can get your fingers dirty, but it's worth until the end !

Repeat the layers until the ingredients. . Make sure that some "save the peak of the mozzarella, if you want cheese tends to go a little.

Sprinkle the surface with a little freshly ground pepper and dried parsley Bake uncovered for about 45 minutes, until the. zucchini is tender.

When cooking, lots of water, without enjoying the pasta and about every 10-15 minutes with a pipette to remove excess water..

This recipe is even better double oven! You can easily go back and then bake. As the traditional lasagna, it's better the next day!

Up to 6 servings, as shown above to obtain.

Here are two photos before and after cooking.

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