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Chayote Squash Lasagna Recipe

lasagna, healthy lasagna, healthy food, healthy eating

Craving lasagna, but trying to eat healthy?  Try this yummy lasagna recipe straight from the Ranch…

Six servings


  • 1 teaspoon vegetable oil
  • 3 chayote* squash, peeled, pitted and sliced very thin – 1/8 inch thick
  • Sea salt and fresh cracked pepper
  • 2 large egg whites
  • 2 cup crumbled blue cheese
  • 2 cup fat free ricotta or
  • 1% cottage cheese
  • 3 cups spinach, chopped
  • 1 cup low fat mozzarella, shredded


  • Preheat oven to 375ºF.
  •  Lightly oil a  9” x 9” inch square baking pan.
  •  Slice the chayote about 8 inch thick lengthwise.
  • Place one layer of chayote in pan overlapping the slices slightly.  Season very lightly with salt and pepper.
  •  Beat the egg whites until frothy, then mix in the blue cheese and ricotta.
  •  Spread half of the egg white mixture over the chayote, follow with half of the spinach, and 1/3 of the mozzarella. Repeat with another layer.
  •  Finish with a layer of chayote topped with the remaining mozzarella.
  •  Bake for 40 minutes, or until the lasagna is set and the cheese on top is golden brown.

*Chayote is a green pear shaped squash containing a soft central pit. It was a staple of the Aztec and Mayan diet. You may substitute zucchini or any summer squash for the chayote.

About Kathryn B.

Lover of wellness and blogger for Rancho La Puerta. View all posts by Kathryn B. →
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