Spaghetti Squash Lasagna

Pat made this for dinner last night and I must say, it was delicious! It was very cheesy, but I love me some cheese, so I had no complaints.

Spaghetti Squash Lasagna

Skinnytaste.com

Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts

Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g

Sodium: 358.3 mg  

Ingredients:

• 2 cups marinara sauce (We made our own from our garden tomatoes)
• 3 cups cooked roasted spaghetti squash
• 1 cup part skim ricotta
• 8 tsp parmesan cheese
• 6 oz part skim shredded mozzarella 

Directions:

See instructions on how to roasted spaghetti squash here.

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.  Add the remaining sauce, parmesan and mozzarella cheese.  

Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.