SPAGHETTI SQUASH LASAGNA
Prep Time
60 min
Cooking Time
40 minutes
Yields
12-14 servings
Ingredients
1 large or 2 small spaghetti squash
3 T olive oil
1LB mushrooms, sliced
1 medium onion, chopped
1 red bell pepper, chopped
2 large garlic cloves, minced
1 28 oz can whole tomatoes, drained
1 16 oz can tomato paste
½ cup pitted kalamata olives, sliced
1 bay leaf
1/4-t Chili flakes
5 OZ or more fresh baby spinach
salt and pepper
1/2cup Pesto
1LB Ricotta Cheese
1LB grated mozzarella cheese
1/3cup shredded parmesan cheese
2-3 sliced plum tomatoes (Garnish)
·
Directions
Do ahead: Bake Spaghetti squash. Cut in half lengthwise. Scoop out seeds. Place in a large baking dish cut side down with a little water. Bake at 350 degrees for 40 minutes. Let cool, scrapes out flesh with fork and reserve. Discard any liquid.
· Heat oil over medium high heat and sauté onion, pepper, mushrooms 10 minutes or until onion is translucent.
· Drain off liquid.
· Add tomatoes,tomato paste, olives and bay leaf, chili flakes
· Reduce heat,cover, simmer 30 minutes, stirring occasionally
· Discard bay leaf
· Add spinach,simmer until wilted
· Add salt and pepper to taste
· Pre-heat oven to 350°
· Spray 9”x13”baking dish with cooking spray
· Mix pesto and ricotta in medium bowl
· Layer
o Thin layer of sauce
o Spaghetti squash
o Pesto/Ricotta mixture
o Mozzarella and parmesan
Top with sliced plum tomato topping each serving.
Cover with foil (Spray with cooking spray so the cheese doesn't stick to it)
Bake for 40 minutes or until it bubbles.
Cool for 15 minutes before serving.
Notes
GREAT LEFTOVER