Baked Spaghetti Lasagna
Kids will have no idea that zucchini and carrots are hidden in this deliciously cheesy spaghetti lasagna!
Ingredients
- 24 ounces marinara sauce
- 1 cup finely shredded zucchini
- ½ cup finely shredded carrots
- 1 pound ground Italian sausage crumbled
- 2 cloves garlic minced
- 2 eggs
- 2 ½ cups shredded mozzarella divided
- 1 cup grated Parmesan cheese divided
- 1 cup plain lowfat Greek yogurt
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 1 pound spaghetti basil for garnish
Instructions
- Prepare pasta according to package information, drain and set aside.
- In a large skillet, brown Italian sausage until fully cooked and no longer pink. Set aside.
- In a bowl, combine eggs, garlic, 1 ½ cups mozzarella cheese, ½ cup Parmesan cheese, yogurt, oregano, and salt. Stir until combined.
- Combine pasta sauce with finely shredded zucchini and carrot.
- Preheat oven to 350°F. Spray a 9 x 13 inch baking pan with nonstick spray. Spoon ⅓ cup of pasta sauce over the bottom of the baking pan. Top sauce with ⅓ of the spaghetti, followed by half of the cheese mixture, half of the meat mixture and another ⅓ of the sauce. Repeat layers ending with the remaining pasta sauce. Top lasagna with 1 cup of mozzarella and ½ cup Parmesan cheese.
- Cover lasagna with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes.
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