Vegetarian Spaghetti Squash Lasagna

A vegetarian version of lasagna, full of fresh vegetables and homemade marinara.

Ingredients

Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Place the halves of the spaghetti squash with the cut sides face-down on a greased piece of foil on a baking sheet.
Step 3
Bake for 35-45 minutes, or until a knife easily pierces the skin of the squash, then set aside to cool.
Step 4
Throw the zucchini slices and Herbes de Provence into a pan with a spray of olive oil, saute until tender and brown, then set aside.
Step 5
In another large pan, cook the onions over medium heat until tender. Add the garlic and cook for another 3 minutes, being careful not to let the garlic brown.
Step 6
Add the white wine to deglaze (read: get all the yummy burned pieces off of the bottom) the pan and stir well.
Step 7
Add the diced tomatoes, salt, pepper and basil. Bring the pan to a boil, then reduce to medium heat until the sauce has thickened, about 15 minutes.
Step 8
Scrape out the flesh of the squash and place into a large bowl.
Step 9
In a 9x13 inch baking dish sprayed with olive oil layer marinara, spaghetti squash, zucchini, black beans, spinach and grated mozzarella, ending with a final layer of squash and marinara.
Step 10
Cover with foil and bake for 45 minutes.
Step 11
Remove the foil and continue baking for another 10 minutes, or until the top is brown and bubbling.