Happy Daylight Savings! That extra hour was definitely a gift this weekend, with midterms coming up and the many hours of work I had to put in this weekend. Fall weather has finally arrived in LA, with a little bit on rain Friday night and the cool weather prompting us to keep our windows closed. With fall weather comes fall foods, and this vegetarian spaghetti squash lasagna is a great, comforting, healthy meal!
Instead of using pasta noodles for this “lasagna,” I chose to use spaghetti squash instead for a more vegetable-packed, lower carb option. I also used fluffy ricotta and fake ground beef from Trader Joe’s to add some protein, made a tomato basil sauce with the last bits of my summer basil plant, and added kale for a little extra serving of greens. The result is a delicious, healthy lasagna which is a complete meal and packs great for lunches during the week! Here’s my recipe.
Spaghetti Squash Lasagna
1 tbsp olive oil
1 large spaghetti squash
1 tsp olive oil
2 cloves garlic
1/4 cup wine (I used white, red would be better)
6 tomatoes, diced
1 package Trader Joe’s fake ground beef
1/2 cup fresh basil leaves, sliced
1 bunch kale, stems removed and leaves chopped
1 15oz container (about 2 cups) ricotta cheese (I used part-skim)
Preheat the oven to 400˚F. Cut off the top and bottom of the spaghetti squash, then cut in half lengthwise. Remove the seeds and drizzle olive oil over the halves. Place cut side down on a baking sheet and bake for 30-40 minutes, until you can pierce the flesh with a fork. set aside to cool.
While the spaghetti squash cools, make the tomato sauce. Heat the olive oil over medium low heat, then add the garlic and saute until fragrant. Add the tomatoes and cook until the tomatoes are soft. Add the wine and cook until the alcohol is cooked off. Add the fake ground beef and stir until heated through. Add the kale and basil leaves and cook until the leaves are wilted. Remove from heat.
Preheat the oven to 350˚F. Scrape out the spaghetti squash strands with a fork. Place half in a layer in a 9×13 baking dish. Spoon half the tomato sauce mixture over the spaghetti squash, then spread half the ricotta over the top of the sauce. Spread the other half of the spaghetti squash in another layer, then spoon the rest of the sauce evenly over the spaghetti squash. Dollop the rest of the ricotta over the top. Bake for 20-30 minutes, until the ricotta is fluffy and the lasagna is heated through. Serve warm. Enjoy!