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Zucchini & Spaghetti Squash "Lasagna"


Believe it or not this is a GREAT Weight Watchers meal and is only 1 point on the new system or 2pts if following the old

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Rate this recipe 4.4/5 (41 Votes)


  • 2 About 2 cups Homemade sauce (or your favorite red sauce)
  • 1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
  • 2-2 1/2 About 2-2 1/2 cups cooked spaghetti squash
  • 1/2 cup fat free ricotta cheese
  • 3 oz fancy shredded mozzarella cheese
  • Ground pepper
  • Dried parsley flakes



Step 1

Preheat the oven to 350 degrees.

In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients.

Repeat the layering until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top. If you use fancy shredded cheese it tends to go a bit further.

Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender.

During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water.

You will be able to get 6 servings like the one pictured above.

Approx Nutritional Information per serving

Servings 6
Amt per Serving 1/6 of the lasagna in the pan

Calories 100
Fat 2g
Fiber 2gr
WWPs New System: 1 Point Old System 2 points
Sugar 4g Carbs 7gr
Sat Fat 1gr Protein 4g


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