Weeknight Comfort Food : Veggie Lasagna

As the weather gets colder here (and my goodness, we already had a snow storm), I find myself looking for comfort foods when it comes dinner time!

This fall I’ve been experimenting with some soup recipes as a way to get tons of veggies in and warm up and I’ve been going to some of my tried and true favourites like this Veggie Lasagna!

Not only does it taste delicious freshly out of the oven, it’s one of those foods that is SO good the next day and the day after as leftovers!

It’s full of veggies and a perfect meal for meatless Mondays (or you can add in ground turkey if you’d like); it’s amazing either way!

Although few people consider lasagna to be healthy, it’s still surprising to discover exactly how many calories are lurking in that tiny slice.

That’s why we’re here to share a way that you can enjoy lasagna, without tossing a healthy diet completely out the window.

When you think of lasagna, what’s the first thing that comes to mind? We’d bet it has something to do with bubbling hot tomato sauce and cheese.

With this recipe, we’ve focused on the good stuff, which means you’ll still get plenty of sauce and cheese.

But instead of pasta noodles, you’ll load up on spaghetti squash instead. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta.

Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness.

A sprinkle of basil makes the flavors really pop, but the dish still tastes delicious without it.

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Time 15 mins 

Cook Time 1 hr 17 mins 

Total Time 1 hr 32 mins 

Servings4 servings 

Calories 474 kcal 

Ingredients

  • Parchment paper
  • 1 small spaghetti squash, (approx. 3½ to 4 lbs.)
  • Nonstick cooking spray
  • 4 cups all-natural marinara sauce
  • 3 cups part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • ¼ cup finely chopped fresh basil (optional)

Instructions

  1. Preheat oven to 375° F.
  2. Line large baking sheet with parchment paper. Set aside.
  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane. 
  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. 
  5. Reduce oven temperature to 350º F.
  6. Scrape spaghetti squash flesh into stringy noodles.
  7. Lightly coat 4-quart baking dish with spray. 
  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
  9. Evenly top with Parmesan cheese.  
  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.
  11. Garnish with basil (if desired).  

Recipe Notes

Store leftover lasagna in an airtight container, refrigerated, for up to 5 days, or in the freezer for up to 3 months.

Love this share from @beachbodyblog

Published by Lindsay Fortney

Hi and thanks for stopping by!! I'm Lindsay ... boy mom of 2 💙💙, wife for 12 years, lover of animals, sports and a hot mess girl boss just trying to enjoy life one day at a time 💜🇨🇦 I aspire to be organized -- I have grand plans on this that are mainly stuck on my Pinterest boards😂 I'm a retired realtor, certified fitness and nutrition expert and on my own journey to a happier, healthier, simplified life 💕 A couple of years ago I was 5 years into the hustle and bustle of a demanding real estate career. I was tired, carrying around an extra 50lbs (mostly in my midsection) and didn't even have the energy to play with my little boys -- when I started cropping myself out of vacation photos I knew enough was enough 🚫 Bad food choices were my thing : I celebrated with it. I comforted myself with it. I was in and out of drive thrus and missing dinners with my family because I was on the road and suddenly each season I was going up a clothing size 😔 Enter home fitness ✅ My husband works shift, I worked crazy hours and had small kids and I couldn't (and didn't want to) go to a gym or group classes -- home workouts gave me the exercise I needed without sacrificing extra time away from my husband and boys. I learned to eat real foods in proper portions 💚 I started to see what my body and my energy levels were SUPPOSED to feel like !! A journey to changing my body completely had begun. Inches lost, dress sizes down, clearer skin, control over my cravings ... food has become fuel, exercise has become something my body now craves. My anxiety levels dropped massively. My moods levelled out. My patience and energy levels with my family picked up! I've been blessed to help SO MANY women in the past 3.5 years achieve this for themselves as well - confidence, empowerment, a fire inside them is reignited as I've helped them take back the power of their own health 🙌🏻💖 Thank you for reading this far -- sharing this journey, this new found passion... it makes my eyes light up when I talk about it (and sometimes I can't stop 😂) My time, my accountability groups, and guidance are always 100% free -- so reach out and let's get you back on a path to self confidence, positivity, passion and energy-- you deserve to feel like the best version of YOU

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