Spaghetti Squash Lasagna
- Try to eat less
- Make foods I can can consume large quantities of
We take some of our favorite veggies – mushrooms and kale – a tangy marinara sauce and layer it with spaghetti squash and 3 kinds of cheeses. This recipe isn’t overly cheesy (though if you add lots I will respect you greatly). But since a main goal of this lasagna is to feel guilt-free while eating as much as possible, I was a bit stingy with the cheese. For added heft, hearty lentils are stirred in to the marinara sauce to ensure that – at some point – we’ll fill up. It’s not complicated, but it’s a cozy, healthy dinner that lets us stay home (safe and warm!) to ride out the month of January.
This recipe isn’t hard, but there are a few steps involved. Once big time saver is to buy pre-sliced mushrooms and pre-washed kale (thanks Trader Joe’s!). I can also confidently state that this lasagna tastes great the next day – it’s possible I liked the leftovers even better!
[tasty-recipe id=”8780″]January 14, 2018
This entry was posted in dinner, healthy, vegetarian and tagged comfort foods, dinner, spaghetti squash.