Chayote Squash Lasagna
Rancho La Puerta (Baja Mexico)

Recipe:
3 chayote squash, peeled, pitted and thinly sliced*
3 cups spinach, chopped
1 cup low fat mozzarella, shredded
1/2 cup crumbled blue cheese
2 large egg whites
1 cup fat free or 1% cottage cheese
sea salt and fresh cracked pepper to taste

* 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.

Preheat oven to 375 degrees. Lightly oil a square bake pan. Place one layer of chayote in pan. Beat egg whites; mix in ricotta or cottage cheese and the blue cheese. Layer 1/3 of this mix over the chayote; follow with a layer of spinach. Sprinkle on 1/4 of the mozzarella. Repeat layers. Top with another layer of chayote slices and the remaining mozzarella. Bake for 30-40 minutes or until the casserole is set.

Servings per recipe: 6 ~ 6.5 ounce portions; Calories per serving: 141; Carbohydrate: 6.5g; Protein: 14g; Fat: 6.8g; Fiber: 2g; Cholesterol: 20mg; Sodium: 525mg; Potassium: 307 mg; % Calories from: Carbohydrate: 18%; Protein: 39%; Fat: 43%

Created by Chef Gonzalo Mendoza of the Culinary Team at Rancho La Puerta Fitness Resort and Spa 011 52 665 654 9155 ~ Po Box 69 Tecate, CA 91980 ~ www.rancholapuerta.com

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