Instead of a traditional lasagna with pasta, opt for this low-carb lasagna where squash serves as the noodles. I promise it still tastes delicious and your waistline will thank you! I used beef, tomatoes, onions, mozzarella, and ricotta for that traditional lasagna taste, and I added spinach to bump up the protein and antioxidant content. This savory and succulent recipe will become such a hit that traditional lasagna will be a recipe of the past!
Squash and Spinach Lasagna
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- 1 pound green or yellow squash (1 large or 2 small)
- kosher salt, for preparing the squash
- 1 pound lean ground beef
- 1 onion, diced
- 1 (14-ounce) can no-salt-added crushed tomatoes
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups baby spinach (5 ounces)
- 1 cup part-skim ricotta cheese
- 1 cup reduced-fat mozzarella shredded cheese
- Prepare the squash by trimming the ends off. Using a vegetable peeler, or a mandoline slicer, cut the squash into ribbons, or “lasagna noodles”. If using a mandoline slicer with 3 thickness settings, use the thickest setting.
- Line 2 baking sheets or cutting boards with paper towels and place the cut squash on the paper towels. Sprinkle kosher salt evenly on the squash; this helps to draw out the moisture.
- Cover the salted squash with a second layer of paper towels, and place another baking sheet on top to weigh them down for 30 minutes to release as much moisture as possible.
- Preheat the oven to 350° F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Heat a large skillet over medium heat. Brown the beef, breaking it up with a wooden spoon until it is no longer pink, about 6-8 minutes.
- Add the onion and cook until soft, 4-6 minutes.
- Reduce the heat to low and stir in the crushed tomatoes, Italian seasoning, salt, and black pepper, stirring together for another 1-2 minutes.
- Assemble the lasagna by placing a ⅓ of the squash on the bottom of the baking dish, followed by ½ of the spinach, ½ of the meat mixture, ½ cup of the ricotta cheese, and a ¼ cup of mozzarella cheese, and then repeat those layers.
- Top the lasagna with the remaining ⅓ of the of the squash noodles, and spread the last ½ cup of mozzarella cheese on top. (There will be 3 layers of squash noodles, but only 2 layers of spinach, meat, and both cheeses.)
- Cover with foil and bake until bubbling, 40-45 minutes.
- It’s important to remove as much moisture as possible from the squash because the tomatoes and squash will release even more moisture while the dish is cooking. It’s different from a traditional lasagna recipe because there are no pasta noodles to soak up the moisture, so it could leave you with a less than desirable looking final product.
- If you have time, make this recipe a day ahead of time. After the lasagna sits overnight, the squares will be much easier to slice and serve. Still tasty, too!
- Serving Size: 4x4 inch square
- Calories: 254
- Sugar: 6g
- Sodium: 336mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 57mg