Here's a great recipe for an "impressive-looking" lasagna that doesn't require any cooking expertise. Spaghetti squash lasagna is low in calories and high in nutrients, so you can indulge guilt-free!
Ingredients
1 spaghetti squash (enough for two layers of noodles)
1/2 cup margarine
1/4 cup grated Parmesan cheese
two 10 oz cans of tomato soup
8 oz frozen spinach, thawed and squeezed dry and chopped finely in a food processor or by hand with a knife
8 oz ricotta cheese or cottage cheese, softened if necessary with apricot nectar or other fruit juice to make it creamy and smooth.
Toppings (optional)
1 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese.
Preparations
Place the spaghetti squash in a baking dish, pierce it with a fork, and bake in a 350˚ oven for 50 minutes or until tender.
If you are using the same squash for this dish and to make spaghetti you will need another half of squash. You could also use spaghetti or any other pasta that is similar in diameter to the squash.
All that should be left after you pull the squash out of the oven is a shell, which you can discard or compost. Break up the spaghetti-like strands from the inside of the shell with a fork and place them in a large mixing bowl. Either use this recipe as is or mix in:
1 large egg white (found in the carton on the shelf)
Add enough skim milk to make a 12 oz. serving, omit if making as a side dish (it will not be very creamy).
Spoon half of this mixture into an 8 x 10 glass baking pan (or similar). Layer spinach over top and then spread ricotta cheese over spinach. Spoon tomato soup over top and sprinkle with mozzarella cheese. Cover with Spaghetti squash "noodles" in a layer thicker than the layer of soup. Repeat layers, making sure to cover the top with mozzarella cheese. Bake at 375˚ 25-30 minutes. Sprinkle 1/3 cup Parmesan cheese and let sit 5 minutes before serving.
