Something I Make Every Week: Spaghetti Squash Lasagna

Tonight's Dinner!!

I developed this recipe on my own and it rocks my world.  We have it once a week and everyone loves it.  It is pretty easy and requires minimal ingredients.  I adore it and would serve it to company, if I am ever fit for that again. Without further ado:

Spaghetti Squash Lasgna

• 1 spaghetti squash
• three cups fresh baby spinach leaves
• 1/3 cup or so veganaise
• 1 and 1/2 cups of grated sheep's milk cheese
• 1 and 1/2 cups of pasta sauce

1. So, bake the spaghetti squash in the oven for at 350 for about an hour

2. Then, slice off the ends, cut it in half, remove the pulp and scrape out the spaghetti part into a bowl.  

3. In your food processor, toss in 1/3 cup of veganaise, the spinach and 1/2 cup of cheese.  Pulse the food processor until the spinach is diced, but not pureed.

4.  In the bottom of a 9 x 9 baking pan, spread some of the pasta sauce, pack the spaghetti squash on top of that, layer some more pasta sauce, then the spinach mixture, then some more of the pasta sauce and then top with a cup of cheese.

5. Bake in the oven at 350 for about 40ish minutes or until the cheese is melty and the lasagna is heated all the way through.