by Becki | October 31, 2013 · 9:37 am
Vegetarian Spaghetti Squash Lasagna
Serves
| 6-8 |
Prep time
| 30 minutes |
Cook time
| 1 hour |
Total time
| 1 hour, 30 minutes |
Dietary
|
Vegetarian
|
Meal type
|
Main Dish
|
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
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. |
Filed under
Tagged as vegetarian lasagna