I went out on Saturday. It was a fun girls’ day out with my friend. We spent way too much time shopping for make up and ate at Ruby Tuesday’s. I demolished the salad bar, because that’s what people do at Ruby Tuesday’s. 12 hours later, I’m regretting going out because I have a chemistry test and biology essay quiz (it’s thing now) on Monday that I should’ve studied more for. Not to mention, I didn’t watch the documentary or start on the paper for my psychology class. And then there’s the job application due by Thursday. I thought a day out would solve my problems, but clearly, it wasn’t one of my best ideas.
Spaghetti squash lasagna, on the other hand, is. It’s a healthier lasagna! Sure, it doesn’t taste exactly the same, but it comes close. It’s like substituting that warm hug from your grandmother with one from your aunt; one is just slightly better. (I love you, auntie! Please don’t be offended!)
Computer-five because it’s healthy. (If essay quizzes get to be a thing, so do computer-fives. Deal?)
Happy Monday, dudes.
Spaghetti Squash Lasagna
- 1 spaghetti squash, prepped and cooked
- 3/4 cup sliced mushrooms
- 1 eggplant, sliced into rounds
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 2 teaspoons dry oregano
- 1 1/2 cup spinach
- salt and pepper
- olive oil
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- 2-3 cups béchamel (refer to this post for the ingredients and directions)
- 2-3 cups tomato sauce (use your favorite or refer to this post)
How to prep and cook the spaghetti squash: wash the spaghetti squash and place on a cookie sheet for 60 to 90 minutes at 375F. Remove from the oven. Use a large knife to split it in half. Scoop out the seeds and throw away. Now scoop out the inside and set aside for use.
Preheat the oven to 350F. Spray a 9 x 13 inch lasagna dish and a cookie sheet with nonstick oil. Set aside.
Heat some olive oil in a nonstick skillet. Add in the onions and cook until tender, and then toss in the garlic, mushrooms, oregano, and salt and pepper to taste. Finally add in the spinach and cook until wilted. Set aside
Arrange the eggplant rounds on the cookie sheet and brush with olive oil. Sprinkle with salt and pepper and place in the oven for 15 to 20 minutes or until cooked and tender. Set aside.
In the lasagna dish, start layering! Start with the tomato sauce, then a layer of spaghetti squash, a layer of sautéed vegetables, a layer of eggplants, a layer of béchamel, and finally, a layer of cheese. Repeat until you run out of ingredients or reach the top. Always end with a layer of béchamel and cheese. Place in the oven for 45 minutes, or until hot, bubbly, and golden brown.