Spaghetti Squash Lasagna Casserole
Spaghetti Squash Lasagna Casserole is an amazing Sunday dinner that requires very little effort. This is a great dinner to make with leftover spaghetti squash, it bakes up so nicely and isn’t watery, like vegetable based lasagnas can sometimes be.
I enjoy a little bit of sourdough on the side with balsamic glaze and everything but the bagel seasoning. I always add a bit of green to our dinner plates be that an individual vegetable or a gorgeous green salad. These green beans were cooked in the pressure cooker for 3 minutes on high pressure in a little bit of water with garlic powder, dried minced onion, sea salt, and black pepper. So easy and mega tasty!
If you don’t have Parmesan on hand you can sub other cheeses! I’ve used a cashew herb cheese before or even feta! If you are vegan you can use a vegan Parmesan.
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I hope you try this and let me know what you think! Depending on your sauce you might want to sprinkle with a little bit of red pepper flakes at the end and I like to sprinkle the top of the lasagna with a healthy dash of salt and pepper before baking. Generally jarred sauces are a little light on the salt so make sure you’re tasting and adjust accordingly.
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For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.
Spaghetti Squash Lasagna Casserole
Ingredients
- 1 small to medium spaghetti squash
- 3 tablespoons extra virgin olive oil, grass fed butter, or ghee
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 lemons, juiced
- 10 ounces firm tofu, drained and pressed dry for 15 minutes
- 5 tablespoons unfortified nutrtional yeast
- 1/2 cup packed fresh basil
- 1 tablespoon dried oregano
- 1/4 cup freashly grated parmesan cheese
- 1 16 ounce jar of your favorite marinara sauce, we like Otamot spicy organic, or Sonoma gourmet roasted garlic pasta sauce
- 3 pieces of kale, destemmed and chopped
Instructions
- Preheat the oven to 375 °F
- Pour 1 cup of water into the bottom of your electric pressure cooker and place the trivet inside with the whole spaghetti squash on top.
- Cook under pressure for 15 minutes with a quick pressure release.
- While the squash cooks, add the olive oil, salt, pepper, lemon juice, tofu, nutritional yeast, basil, oregeno, and parmesan cheese to high powered blender and blend until it reaches a ricotta-like consistency, or smooth, if preferred.
- Remove the squash, cut in 1/2 and remove the seeds, stem, and shell. Shred with a fork.
- Grease a 17X10 or 9X13 dish lightly with extra virgin olive oil. Layer 1/2 of the spaghetti squash on the bottom of the dish, layer 1/2 of the ricotta mixture over top and smooth with a spoon. Add 1/2 of the marinara and smooth flat, sprinkle with 1/2 of the kale. Repeat 1 more time ending with the kale.
- Cover the pan with foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes. Let cool for 10 minutes before serving.
Tried your recipe and liked it a lot. I didn’t have tofu so I substituted ground/pureed garbanzo’s (I didn’t have tofu) and that worked pretty good. I have your last two cookbooks and love them – I’m a fan of your recipes. Not a social media participant, but I cheer you on and appreciate your instantloss emails. Blessings