Patty Pan Lasagna
Yield
6 servingsPrep
30 minCook
60 minReady
150 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pattypan squash
sliced 1/4 inch thick |
* |
| 8 | ounces |
spaghetti sauce
homemade |
|
| 8 | ounces |
cottage cheese
lowfat |
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| ½ | cup |
Parmesan cheese
shredded |
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pattypan squash
sliced 1/4 inch thick |
* |
| 231.2 | ml/g |
spaghetti sauce
homemade |
|
| 231.2 | ml/g |
cottage cheese
lowfat |
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 118 | ml |
Parmesan cheese
shredded |
|
| 15 | ml |
salt
|
|
Directions
Slice patty pan or scalloped squash ¼ inch thick.
Lightly salt to reduce water in squash at least an hour a head of making this dish, then drain.
Spray 1½ quart square baking dish lightly with Pam-type spray.
Layer sliced squash in baking dish.
Spoon spaghetti sauce on top of the squash.
Top with cottage cheese, sprinkle of mozzarella and parmesan cheese.
Repeat 2 more times ending with cheeses.
Bake at 350℉ (180℃) for 1 hour.
