Description
This Spaghetti Squash Lasagna brings all the cozy, cheesy comfort of Italian food to the recovery kitchen. Made with roasted spaghetti squash, vegetables, homemade marinara, ricotta, and Parmesan, it is a generous, satisfying meal that fits beautifully into an abstinent food plan. Because recovery is about about discovering we can still enjoy delicious meals around the table.
Ingredients
- 1 spaghetti squash, sliced in half, seeds scraped out
- 1 large onion, peeled and sliced
- 1 -2 bell peppers, any color, seeded and sliced
- 1/2 pound mushrooms, cleaned, stemmed, and sliced
- 2-4 garlic cloves, peeled and minced
- avocado oil or olive oil spray
- garlic powder, onion powder, salt, pepper to taste
- 1 lb meat of your choice: meatballs, or sliced spicy chicken Italian sausage, chopped leftover roast, ground turkey or beef - whatever your choice, cooked
- 1 recipe of our homemade Marinara Sauce
- 8 ounces ricotta cheese
- 2 oz. freshly grated parmigiana Reggiano cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit. While the oven preheats, prepare the squash and vegetables for roasting.
- Place the squash, sliced side down, on a parchment lined baking sheet. Bake for 20-30 minutes, or until easily pierced with the tip of a knife.
- On a second parchment lined pan at the same time, pile on the onion, bell pepper, and mushrooms. Lightly spray with oil and sprinkle with onion powder, garlic powder, salt, and pepper to taste. Roast for 15-20 minutes, until lightly browned around the edges.
- When the squash is removed from the oven, shred the squash out of it’s skin with a fork. The squash will resemble spaghetti noodles.
- At this point, you can either store the components in the refrigerator until ready to assemble the dish, or continue as below.
- Reduce the oven temperature to 375 degrees Fahrenheit.
- In an 11×7 baking dish that has been misted with oil, layer the shredded spaghetti squash, roasted vegetables, meat of your choice, and dollops of ricotta cheese. Repeat the layers. Top with the freshly grated parmigiana Reggiano.
- Bake, uncovered, for 20-25 minutes, until heated and bubbly, and the top is nicely browned. If assembling the casserole after the roasted ingredients are chilled, bake 30-40 minutes.
- Let sit for 5-10 minutes before slicing, and enjoy!
Notes
Make it ahead: Roast the spaghetti squash and vegetables and prepare the marinara ahead of time. When you are ready to assemble the casserole, most of the work is already done.
Portion according to your food plan: This recipe is intentionally generous, but your individual food plan determines your portion. Use the casserole as a delicious component of your planned meal.
Freeze it: This casserole is a great candidate for freezing. You can freeze the entire casserole or portion it into individual servings for future planned meals.
Make extra marinara: If you are making the marinara specifically for this recipe, consider making a larger batch. The leftovers can become the sauce for an Ezekiel pizza, our homemade meatballs, or another planned meal.
Make it a lazy bowl: layer your measured portions of ingredients into a bowl. This is lazy lasagna, but still absolutely delicious.
Potlucks and Family Meals: This recipe is potluck and family meals worthy!
- Prep Time: 20-30 minutes
- Cook Time: 20-45 minutes
- Category: Lunch/Dinner
- Method: Baking, Roasting
- Cuisine: Italian