Leaner Lasagna

Okay so technically this might be considered a casserole but I like the name. Plus, we made layers so close enough! The credit for this recipe goes to Dr. Abby Ramseyer (an OB GYN who has lost weight with a Leaner Living lifestyle!) after we talked about how awesome spaghetti squash was. She became infatuated with the delicious vegetable and began making all sorts of dishes.

Calories (per serving): 205 Protein: 25 g Total Carbs: 14 g (11.5 g net) Fiber: 2.5 g Fat: 5.5 g

Prep Time: 12 min

Cooking Time: 55-90 min

What is needed (Makes 6 servings):

• 1 spaghetti squash
  
• 1.5 cups fat free cottage cheese
  
• 1 pound extra lean ground beef
  
• 1/2 jar of no sugar added spaghetti sauce
  
• 1/2 cup shredded 2% mozzarella cheese
• 1/4 cup of parmesan cheese
  
• 1/4 cup tomato sauce or no sugar added marinara sauce
• 1 egg
  
• Salt, pepper, and basil to taste
  

Directions

1. Preheat oven to 350 degrees
   
2. Cut squash in half, clean out seeds, bake at 350 degrees face down on cooking sheet for 45 min (may microwave on high for 10min)
3. Brown the beef and then add the sauce all in a saucepan
   
4. In a bowl, mix the cottage cheese, shredded cheese, parmesan, and spices
   
5. Start layering in loaf pan – 1. Squash 2. Sauce 3. Cheese and then repeat
   
6. Bake at 350 degrees for about 45 minutes
   
7. Allow to cool and serve
8. Brag about your lasagna having a six pack