This is similar to my hearty spaghetti squash lasagna, but this one isn’t vegan, just vegetarian. I’m a cheese lover, what can I say 🙂 This one is more traditional using both ricotta and marinara sauce.
1 medium spaghetti squash
1 steamed zucchini sliced thin (could be sliced long-wise and made into a layer as well)
1/2 15 oz container of ricotta
1/2 jar tomato/marinara sauce of choice
Handful low fat shredded mozzarella
Fresh spinach (could do multiple spinach layer as well)
2 veggie burger patties (or meat/meat substitute of choice; i may try mashed chick peas next time!)
Garlic powder (fresh garlic would be even better)
Crushed red pepper
Knife a few holes into the squash.
Microwave on high 6-7 min until soft, let cool. Preheat to 375.
Layer spaghetti quash, zucchini, ricotta, seasonings, crumbled ‘meat’, then tomato sauce (I did in that order). Then the other half of spaghetti squash, tomato sauce, fresh spinach, shredded mozzarella.
There are many variations I want to try next time around, some mentioned in the ingredients above. Be creative! Experiment with fresh herbs as well, I just didn’t have any on hand.
Bake at 375 for 22 min covered, uncover and broil an additional minute.