Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Spaghetti Squash Lasagna




Source of Recipe


internet


List of Ingredients





4 1/2 cup cooked spaghetti squash
1/3 cup part-skim mozzarella cheese
1/4 cup shredded fat-free cheddar cheese
3/4 cup Reduced-Fat Ricotta Cheese
3 serving 1/2 cup ragu light
1 1/2 Tbsp grated Parmesan cheese



Recipe



cook squash, set aside. (can be cooked in the microwave). In an 8X8 baking dish sprayed with PAM, put a layer of squash, cover evenly with 1/2 the sauce and then cheeses. cover with remaining squash and sauce. Top with parmesean cheese and bake in 350 degree oven until bubbly. Cut in 4 squares and serve.