Chayote Squash Lasagna

Chayote, pronounced chahy-oh-tee, is native to Mexico and sometimes referred to as mirliton or the vegetable pear in North America. It has become a world crop and is grown from Brazil to Australia. With its green, pear-shape and bumpy skin, it’s packed with vitamin C and amino acids. When selecting chayote, look for a bright green and blemish free skin.  The squash should feel firm but give a little when squeezed and your fingernail should be able to gently pierce its skin. Serve this delicious Ranch vegetarian favorite with a salad for a scrumptious twist on a classic meal.

Serves 6

1 cup low fat ricotta

2 cups low fat mozzarella

2 eggs

3 chayote squash

1 tsp olive oil

½ cup shredded Parmesan

4 cups spinach

Red pepper flakes, to taste

Salt and pepper, to taste

1. In a mixing bowl combine ricotta, mozzarella and eggs.
2. Peel the chayote. It tends to be sticky, so we peel it under cool running water or wear gloves.
3. Slice chayote in 1/8 to 1/4 inch thick slices. We use a mandolin to make uniform slices, but a sharp knife will work as well.
4. Lightly oil an 8-inch baking dish and cover the bottom with a layer of chayote.
5. Spread half the cheese mixture across the layer of chayote.
6. Spread 2 cups of spinach, about 2 big handfuls, on top of the cheese mixture.
7. Repeat the layers of chayote, ricotta mixture and spinach. You can add a dash dried red pepper flakes for a flavorful kick during this process.
8. Top it off with the last layer of chayote and 1/2 cup of shredded Parmesan cheese.
9. Bake at 375°F for 40 – 45 minutes.
10. Let sit for a few minutes and then enjoy!