December 18, 2011
Healthy Lasagna Recipe: Gluten Free and Vegetarian "Lasagna"
Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free.
- 2 medium-large yellow squash*
- 6-8 ounces part skim ricotta cheese
- 8 ounces frozen spinach, chopped (after its been thawed and drained well)
- 8 ounces Pasta Sauce (I prefer homemade, but jar sauce is perfectly fine)
- Salt and Pepper to taste
- 4 oz Low Moisture Part Skim Mozzarella Cheese