Zucchini Lasagna AND Spaghetti Squash Casserole

Today, I have 2 simple and delicious recipes that can be made using this awesome sauce!

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First off: Summer Zucchini Lasagna

It’s August…who has zucchini coming out of their ears!? We don’t yet, but our inaugural crop is looking good so far. The plants are flourishing and we have the first signs of little baby zukes, cukes, tomatoes, and peppers.

Anyway, it always seems like people are trying to give away zucchinis the size of a football around this time of year. I am always happy to try to find new ways to use them.

If you can catch them in time, before they are large enough to be used as a weapon, I recommend using them in this low carb zucchini lasagna, using your new signature spaghetti sauce.

Travis’s absolute favorite meal is lasagna. I am right there with him…what’s not to love about all that cheese!? But I try to save making his favorite meal for special occasions, like birthdays and Christmas. However, every week when I ask him for suggestions for our weekly menu, his one request is lasagna. So I decided to meet him half way this week with a gluten free, lightened up, summer version of his favorite meal.

Ingredients:

• 4 medium sized zucchini
• 1 16 oz container of ricotta cheese
• 1 16 oz package of mozzarella cheese
• ¼ cup parmesan cheese
• 1 egg
• 1 tsp Italian seasoning
• 1 tsp (each) salt and pepper
• 3 cups Multipurpose Crockpot Spaghetti Squash

Tools:

• A mandolin slicer would come in very handy, but if you do not have one, do your best to thinly and evenly slice your zucchinni long ways

Instructions:

1. Thinly slice (using a mandolin or a sharp knife and lots of patience) your zucchini long ways. Set aside.
2. Preheat oven to 400°
3. In a medium bowl, mix the Ricotta cheese, the Parmesan cheese, the egg, and the seasonings together.
4. Grate the Mozzarella and set aside.
5. Start layering, using a 9×13 casserole dish.
   1. 1 ½  cup sauce
   2. 1 layer zuchinni noodles
   3. ½ of the ricotta mixture
   4. ½ of the mozzarella cheese
   5. Repeat!
6. Put in oven for 45 minutes. When it is bubbling and browning, remove from oven and let sit for 10 minutes before cutting into that bad boy!

Note: Because of the high water content of the zucchini, it came out a little liquidy. It didn’t bother me at all and didn’t affect the taste, but Travis did feel the need to drain his excess liquid off his plate and then all was right in the world. If you think this will bother you, I have seen this technique used to remove some liquid from the zucchini before cooking…after they are thinly cut, salt each slice and let sit. After about 10 minutes, use a paper towel to blot off the liquid that has emerged. Let me know if this works and maybe I will put in the extra effort next time! 😉

Next up! Spaghetti Squash Casserole made EASY

I am a big fan of PaleOMG’s recipes. Her’s is one of the first blogs that helped me “go paleo” when I succumbed to the idea that my allergies could be food related.  She has some AMAZING Paleo “treats” that really make you think, “Ok, I can do this!” Additionally, she has a lot of easy, great tasting recipes for healthy meals. I know one of her most famous recipes is her “Almost 5 Ingredient Pizza Spaghetti Pie.” I have been making it consistently for many occasions, and especially love it for when I am cooking for “non-Paleo” eaters. I think I have made believers out of some people when they taste how yummy a spaghetti squash casserole can be!

I had some extra Multipurpose Crockpot Spaghetti Sauce in the fridge a while back, and decided I could make PaleOMG’s recipe even easier using up my leftovers.

Here how easy it is!

Ingredients:

• 1 medium Spaghetti Squash, cooked. (I try to cook mine ahead of time, perhaps the night before if you already have the oven on anyway.)
  • To cook Spaghetti Squash: Cut in 1/2 lengthwise. Use a spoon to scoop out seeds and mush. Place on a cookie sheet filled with water, face down. Put in oven at 400° for about 30-45 minutes, or until the skin gives when you push down with a finger.
• 4 Cups Spaghetti Sauce
• 3 Eggs
• Salt and pepper to taste

Instructions

1. Combine all ingredients in a 9×13 casserole dish. Stir well until everything is mixed together.
2. Place in oven and bake for 1 hour.
3. Allow to cool before slicing.

Feel free to add any additional toppings that you like on your pizza! (Pepperoni, mushrooms, olives, etc!)

With all the ingredients prepped, it’s THAT easy!! The key is to start the week with a batch of Spaghetti Sauce and you will set yourself up for success with the easiest weeknight meal ever!