Spaghetti Squash Lasagne

Spaghetti Squash Lasagne (grain free)

Recipe by: Rose – The Clean Dish

Yields: 4 portions

Prep time: 30 mins | Cook time: 30 mins

 

Ingredients for tomato sauce

 ¾ cup onion, diced

3-5 cloves garlic, crushed

1 packet (750 g /27 oz) chopped tomatoes (I use these)

½ teaspoon crushed red pepper

3 teaspoon dried basil

1 teaspoon oregano

1 bay leaf

salt, pepper

heat stable oil or butter for cooking

 

Ingredients for lasagne

3 cups of baked spaghetti squash (roughly 1 medium spaghetti squash)

1 large zucchini

8 oz grated cheese

½ teaspoon nutmeg

salt, pepper

 

Directions

1. Preaheat oven to 350F and line a baking tray with parchment paper. Cut spaghetti squash in half (l

   Spaghetti Squash Lasagne (grain free)

   Recipe by: Rose – The Clean Dish
   Yields: 4 portions
   Prep time: 30 mins | Cook time: 30 mins
   
    

   Ingredients for tomato sauce

    ¾ cup onion, diced

   3-5 cloves garlic, crushed

   1 packet (750 g /27 oz) chopped tomatoes (I use these)

   ½ teaspoon crushed red pepper

   3 teaspoon dried basil

   1 teaspoon oregano

   1 bay leaf

   salt, pepper

   heat stable oil or butter for cooking

    

   Ingredients for lasagne

   3 cups of baked spaghetti squash (roughly 1 medium spaghetti squash)
   1 large zucchini
   8 oz grated cheese
   ½ teaspoon nutmeg
   salt, pepper
    

   Directions

   1. Preaheat oven to 350F and line a baking tray with parchment paper. Cut spaghetti squash in half (lengthwise) and scoop out the strings and seeds. Place squash face down on baking tray and bake for about 30-45 mins or until tender. (If you are new to making spaghetti squash, watch this tutorial)
   2. For the sauce, use a medium size pot and heat up oil or butter. Add onions and sautée for about 2-3 minutes; keep stirring. Add garlic and cook for another 1-2 minutes then pour in diced tomatoes.
   3. Add crushed red pepper, basil, oregano, salt and bay leaf and cook for about 20 minutes over medium heat or until sauce thickens slightly (it’s important to cook out some of the water so the lasagne won’t be watery!)
   4. In the meantime, slice zucchini lengthwise (I used a mandoline slicer like this) into 1/8 inch slices.
   5. Once the spaghetti squash is cooked, shred the inside of the squash with a fork (again, this tutorial is very helpful)into a strainer. Gently press down on the spaghetti squash to drain out some of the liquid.
   6. Mix 3 cups of spaghetti squash with about 2/3 of the grated cheese, nutmeg, salt and pepper and set aside.
   7. In a 2 qt (1.9l) baking dish, build your lasagne. Start by covering the bottom of the dish with zucchini slices, spread half of the  spaghetti squash mix on top and finish with half of the tomato sauce; repeat. Finish by adding left over zucchini slices (if you have any) on top and add the remaining 1/3 grated cheese.
   8. Bake for about 25-30 mins.
   9. Serve with Parmesan cheese and enj
   engthwise) and scoop out the strings and seeds. Place squash face down on baking tray and bake for about 30-45 mins or until tender. (If you are new to making spaghetti squash, watch this tutorial)
2. For the sauce, use a medium size pot and heat up oil or butter. Add onions and sautée for about 2-3 minutes; keep stirring. Add garlic and cook for another 1-2 minutes then pour in diced tomatoes.
3. Add crushed red pepper, basil, oregano, salt and bay leaf and cook for about 20 minutes over medium heat or until sauce thickens slightly (it’s important to cook out some of the water so the lasagne won’t be watery!)
4. In the meantime, slice zucchini lengthwise (I used a mandoline slicer like this) into 1/8 inch slices.
5. Once the spaghetti squash is cooked, shred the inside of the squash with a fork (again, this tutorial is very helpful)into a strainer. Gently press down on the spaghetti squash to drain out some of the liquid.
6. Mix 3 cups of spaghetti squash with about 2/3 of the grated cheese, nutmeg, salt and pepper and set aside.
7. In a 2 qt (1.9l) baking dish, build your lasagne. Start by covering the bottom of the dish with zucchini slices, spread half of the  spaghetti squash mix on top and finish with half of the tomato sauce; repeat. Finish by adding left over zucchini slices (if you have any) on top and add the remaining 1/3 grated cheese.
8. Bake for about 25-30 mins.
9. Serve with Parmesan cheese and enj