Spaghetti Squash Lasagna
Serves 6 for main course
1 large spaghetti squash
1 medium eggplant, cut into ¼” slices
2-3 tablespoons olive oil
1 medium onion, finely chopped
2-3 garlic cloves, minced
3 small tomatoes, chopped
5-6 fresh basil leaves, torn, or 1 teaspoon dried
10 fresh oregano leaves or 1 teaspoon dried
3 sprigs of thyme or 1 teaspoon dried
Salt and pepper to taste
2 cups cottage cheese or ricotta
1 cup cooked and well-drained spinach
2 cups marinara or spaghetti sauce
2 cups mozzarella
½ cup parmesan cheese
Preheat oven to 375 F.
Cut spaghetti squash in half. With ice cream scoop, remove seeds. Roast, cut side down, on parchment lined tray at 375 for 30 minutes or until outside skin shows your finger imprint when touched. Cool. With a fork, pull out strands of spaghetti squash and set aside.
Peel and slice eggplant. Place slices in a colander in a sink or over a bowl. Salt the slices for about 15 minutes. Rinse.
Warm olive oil over medium heat in a large frying pan. Add onion and sauté for about 10 minutes, until soft and translucent. Add garlic, tomatoes and seasoning. Sauté 3-4 minutes.
Remove onion mixture from pan and set aside. In same pan, lightly sauté eggplant slices, turning each once.
Mix cottage cheese or ricotta with spinach.
Lightly spray bottom of 8 x 14 casserole pan with oil and place ½ of the eggplant slices in neat rows. Place ½ of spaghetti squash on top. Spread ½ cottage cheese-spinach mixture over spaghetti squash. With a tablespoon, lightly spread 1 cup marinara or spaghetti sauce on top. Sprinkle mozzarella on top. Repeat layers. On top of 2nd layer of mozzarella, sprinkle Parmesan cheese.
Bake for 30 minutes or until top is golden.
TIP: A super easy way to get the seeds out is to use an ice cream scoop!