by Becki | October 31, 2013 · 9:37 am
Vegetarian Spaghetti Squash Lasagna
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Serves
| 6-8 |
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Prep time
| 30 minutes |
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Cook time
| 1 hour |
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Total time
| 1 hour, 30 minutes |
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Dietary
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Vegetarian
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Meal type
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Main Dish
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A vegetarian version of lasagna, full of fresh vegetables and homemade marinara.
Ingredients
- 1 spaghetti squash (cut lengthwise and seeded)
- 1 onion (peeled and chopped)
- 3 cloves garlic (minced)
- 1/4 cup white wine
- 1 15 ounce can diced tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 7 basil leaves (julienned)
- 4 Small zucchini (chopped)
- 1 tablespoon herbs de provence
- 1 15 ounce can black beans (drained and rinsed)
- 2 cups spinach (rinsed and dried)
- 1/2 cup grated mozzarella
- 2 tablespoons grated parmesan cheese
Directions
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Step 1
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| Preheat the oven to 350 degrees Fahrenheit. |
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Step 2
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| Place the halves of the spaghetti squash with the cut sides face-down on a greased piece of foil on a baking sheet. |
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Step 3
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| Bake for 35-45 minutes, or until a knife easily pierces the skin of the squash, then set aside to cool. |
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Step 4
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| 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. |
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Step 5
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| 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. |
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Step 6
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| Add the white wine to deglaze (read: get all the yummy burned pieces off of the bottom) the pan and stir well. |
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Step 7
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| 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. |
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Step 8
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| Scrape out the flesh of the squash and place into a large bowl. |
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Step 9
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| 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. |
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Step 10
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| Cover with foil and bake for 45 minutes. |
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Step 11
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| Remove the foil and continue baking for another 10 minutes, or until the top is brown and bubbling. |
Filed under
Tagged as vegetarian lasagna
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