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