About 2 cups tomato sauce
1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
About 2-2 1/2 cups cooked spaghetti squash
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
Dried parsley flakes
Preheat the oven to 350 degrees F.
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 some of the ricotta, sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top.
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.
NOTE: This recipe it even better double baked! You can easily make it ahead and then pop it back in the oven. Just like traditional lasagna, it’s better the next day!