Squash & Pesto Lasagna

by | Oct 30, 2018 | Entrees, Recipes

Squash & Pesto Lasagna

This recipe is full of fiber, antioxidants, and nutrients! It is very easy to make and is a healthy twist on a home cooked classic!


  • 2 spaghetti squashes
  • 3 cloves of garlic
  • 2-3 fresh basil leaves (optional)
  • 1/2 cup pine nuts
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 2 cups spinach leaves
  • 2 cups tomato sauce


  • Cut squash in half lengthwise and roast at 400 degrees for about 35 minutes. Shred inside with a fork to make spaghetti pieces.
  • Prepare the pesto by blending the spinach, garlic, pine nuts, olive oil, and salt in a food processor. Blend until fine but not pureed.
  • In a baking dish, layer squash, then pesto, then tomato sauce. Repeat once more. (The top layer should be tomato sauce.)
  • Bake at 350 degrees for 20-25 minutes depending on how thick your layers are. Garnish with fresh basil and enjoy!


* Pro Tip: Season the squash with salt and pepper and roast cut side down on a baking sheet.


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