we call it:
Spaghetti Squash Lasagna Mmmmm
(based on Mark Bittman's Vegetable Lasagna from How To Cook Everything Vegetarian)
makes 6-8 servings
1 cooked spaghetti squash skin removed
3 cups cooked greens (we used our beet greens and another bunch I'm not what they were!) squeezed and chopped
2 tbs olive oil
2 cups tomato sauce (I simply sauteed an onion with some garlic then added tomato and spices and cooked down)
2 cups ricotta cheese
1 cup mozzarella cheese
1 cup parmesan cheese
(I mixed all the cheese together and added a tiny bit of nutmeg)
a few dried lasagna noodles for the bottom (I used the precooked TJs ones)
Preheat the oven to 400. Grease rectangular baking dish with olive oil, add a dollop of tomato sauce and spread it around. Put a layer of noodles down (John suggested this was helpful in provided a base when serving); top with a layer of tomato sauce, a layer of greens, a layer of cheeses and a layer of spaghetti squash - repeat - finishing with tomato sauce, greens and cheese.
Bake for 45 minutes. Leftovers can be kept in the fridge for up to three days. I am curious how this would freeze? None left to try this time, but next I will make extra, as it was a hit!
