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Patty Pan Lasagna

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Submitted by sawdr

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

150 min

Ingredients

1 1
EACH EACH PATTYPAN SQUASH
sliced 1/4 inch thick *
8 231.2
OUNCES ML/G SPAGHETTI SAUCE
homemade
8 231.2
OUNCES ML/G COTTAGE CHEESE
lowfat
½ 118
CUP ML MOZZARELLA CHEESE
shredded *
½ 118
CUP ML PARMESAN CHEESE
shredded
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 125 46% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 1468mg 61%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 8%
Calcium 15% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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