6 servings
Ingredients:
1 14 oz can tomato sauce
1 tsp garlic powder
1 tsp italian seasoning
1/4 cup shredded parmesan
1 cup fat free cottage cheese
1 tsp dried parsley
1 large egg
2 cups fresh spinach
1/2 kabocha squash, seeded, thinly sliced
121 grams light mozarella
Directions:
Preheat oven to 350F. Lightly spray a 9" round or springform pan. Set aside.
In a medium bowl, add the tomato sauce, garlic powder and italian seasoning. Mix and set aside.
In a medium bowl combine the parmesan cheese, cottage cheese, dried parsley and egg. Mix and set aside.
Using a mandolin or sharp knife slice your squash into very thin slices. Set aside.
Layer with 1/2 of the sliced squash on top of the sauce. Spread another 1/4 of the tomato sauce on top of the squash.
Spread another 1/4 of the tomato sauce. Layer 1/2 spinch leaves on top of the sauce.
Spread the cottage cheese mixture on top of the spinach, then top with the rest of the spinach leaves.
Spread another 1/4 of the sauce and then the rest of the squash. Top with the final 1/4 of the sauce and then sprinkle with the shredded mozarella cheese.
Bake for 50-60 minutes. Cover with foil for the first 30 minutes. If you like, you can put it under the broiler for a few minutes to brown. Watch carefully.
Let stand about 5-10 minutes before serving.
Variations:
You can substitute thinly sliced zucchini, butternut squash, eggplant or hearts of palm slices for the kabocha squash slices.
You can also add 1 pound of cooked ground turkey or chicken to the sauce.
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