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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.


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