Zucchini & Spaghetti Squash Lasagna
Gluten Free: undefined
MAKES: serving
Ingredients
3 cups spaghetti squash, cooked and shredded
3 medium zucchini, sliced lengthwise
1 cup yellow onion, chopped
2 cups crushed tomatoes
2 tsp olive oil
2-3 cloves garlic, minced
12 oz ground chicken or turkey
1-1/2 cups ricotta cheese
1/2 cup mozzarella cheese
Sea salt & pepper, to taste
1 tsp dried parsley
1 tsp oregano
Directions
Preheat oven to 400°F. Grease baking pan with 1 tsp olive oil.
In a large rimmed skillet, heat 1 tsp olive oil over medium heat. Cook onions until translucent, about 5 minutes. Stir in garlic. Cook until fragrant, about 1 minute.
Add ground chicken. Cook until well-browned and broken into crumbles, 5-8 minutes. Stir in crushed tomatoes. Bring to a simmer. Season with salt and pepper, to taste.
In a medium bowl, mix ricotta cheese with some salt, pepper, parsley, and oregano. Set aside.
Layer 1-1/2 cups spaghetti squash over bottom of greased pan. Spread half of the ricotta cheese evenly over squash. Next, layer half of the sliced zucchini. Top with half of the meat sauce. Repeat layers with remaining ingredients. Depending on pan size, you may only need one layer of each ingredient.
Bake 15-20 minutes. Remove and top with mozzarella. Return to oven and bake 15-20 minutes more, until cheese starts to bubble and is browned in some spots.