Ingredients: |
Ingredients: 2 spaghetti squash
2 tsp olive oil
4 cloves garlic
8 oz fresh baby spinach
6 oz butternut squash, chopped
½ c shredded carrots
Package of sliced mushrooms, chopped
small jar of sliced black olives
6 Trader Joe's Italian lasagna noodles
trader joe's beefless ground beef
1 c ricotta cheese
16 oz shredded mozzarella cheese
½ cup Parmesan cheese
I make a small and a normal-size lasagna with this much ingredient. I have seen it suggested that you keep the spaghetti squash hulls and use them as 1 serving per person, but with that recipe there was no butternut, carrots, mushrooms, black olives or lasagna noodles, and about half the cheese.
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Directions: |
Directions:1. The spaghetti squash - microwave for about 4 minutes, then half it, clean out the seeds, Season (I like Trader Joe's 21 Season Salute) and bake it at 350º for 30-40 minutes wiith cut side up. Let it cool, then scrape the squash from the shells into a large bowl (this can be done a day before). Add the ricotta cheese. Mix well.
For final preparation, preheat oven to 425º
2. Heat the oil and garlic. Add the carrots and butternut squash, cook for 5 minutes, add mushrooms and spinach, cook until the spinach is wilted.
Wet the bottom of baking dish with marinara sauce. Place 3 lasagna noodles in each baking dish. Top with spaghetti squash/ricotta mixture, then add meatless ground beef (or ground turkey, real ground beef or whatever other protein ingredient you'd like), olives, then the spinach/mushroom/carrot mix, then marinara sauce, then mozzarella and Parmesan. Bake for 20 minutes. Then turn the oven to broil, and cook an additional 2 minutes to brown the top cheese. |
Personal
Notes: |
Personal
Notes: This is a Sunday dish. I take the small lasagna to mom and dad and I keep the large one, which is my dinner for the week. I prefer to come home, cut off my portion, heat it and dinner is served.
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