So my hubby and I have entered into the crazy world of the Insanity workout, and have been trying to stuff protein rich food into whatever recipe we can. Lentils come in all types of varieties. For dishes like this I prefer red lentils because they seem to cook into sauces better, whereas for soups I like using green lentils because they tend to keep their shape. This is a great recipe to impress the vegan "naysayers" in your life, or for those who are looking for some comfort food (but healthy).
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Ingredients (serves 12):
1 large spaghetti squash (+ water, salt and pepper for cooking)
Lentil Sauce:
1 cup lentils (I use red)
2 cups vegetable stock
1/2 tsp cumin
1/4 tsp cinnamon
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1/4 tsp sage
1/4 tsp cayenne pepper (use less if you don't like the heat)
2 bay leaves
a few grinds of salt and pepper
Cheese Sauce:
1 package of daiya plain cream cheese (see here)
1 tbsp balsamic vinegar
4 cloves of garlic, minced
a few grinds of salt and pepper
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Other Lasagna Additions:
3 cups of spinach, torn
1/4 cup (roughly) of your favorite fresh herbs (I like basil, oregano and parsley)
1 package of daiya shredded cheese, or cheese wedge (shredded) (see here), optional
2 jars of your favorite pasta sauce
salt and pepper (to taste)
1) Remove seeds from spaghetti squash. Fill a lasagna dish with roughly two cups of water, and a few grinds of salt and pepper. Place the spaghetti squash cut side down on top of water. Bake in a 375 degree oven for roughly 45 minutes, or until cooked.
2) For the lentil sauce, boil all ingredients together for roughly 15 minutes, uncovered. Keep an eye on them, and start stirring at around the 10 minute mark until the majority of the stock is absorbed, and a sauce is created. Remove the bay leaves, and set aside.
3) Once spaghetti squash is cooked, and cool enough to be handled, remove the flesh with a large spoon into a strainer. Press the flesh in the strainer, and remove as much of the water as is possible. This is important, otherwise you will have lasagna soup once it bakes. Set aside in the sink, while you prepare the other items.
4) For the cheese sauce, mix cream cheese with all of the other ingredients, set aside.
5) Spread a small amount of olive oil or coconut oil on the bottom of your clean lasagna dish. Pour 1/2 of 1 jar of spaghetti sauce on to the bottom. Layer half of the spaghetti squash on top of sauce, followed by torn spinach and herbs. Spoon cheese sauce on top of that. Don't expect the cheese sauce to spread, just place small spoonfuls on top of the spinach evenly. Next, pour the lentil mixture on top, and spread evenly. Follow with the remaining spaghetti squash. At this point, do a few grinds of salt and pepper on the spaghetti squash. Top with remaining 1 1/2 jars of pasta sauce. End with daiya shredded cheese (if using).
6) Bake in a 375 degree oven for roughly 25 minutes (or until cheese is melted, and lasagna is totally warmed through).
7) Some water may have came out during the cooking process, so make sure you use a slotted spoon when serving, or drain slightly by tilting the pan. I find that the longer the lasagna sits, the better that water will absorb back into the veggies. Cut into 12 portions, and enjoy!
1 large spaghetti squash (+ water, salt and pepper for cooking)
Lentil Sauce:
1 cup lentils (I use red)
2 cups vegetable stock
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp sage1/4 tsp cayenne pepper (use less if you don't like the heat)
2 bay leaves
a few grinds of salt and pepper
Cheese Sauce:
1 package of daiya plain cream cheese (see here)
1 tbsp balsamic vinegar
4 cloves of garlic, minced
a few grinds of salt and pepper
Other Lasagna Additions:
3 cups of spinach, torn
1/4 cup (roughly) of your favorite fresh herbs (I like basil, oregano and parsley)
1 package of daiya shredded cheese, or cheese wedge (shredded) (see here), optional
2 jars of your favorite pasta sauce
salt and pepper (to taste)
1) Remove seeds from spaghetti squash. Fill a lasagna dish with roughly two cups of water, and a few grinds of salt and pepper. Place the spaghetti squash cut side down on top of water. Bake in a 375 degree oven for roughly 45 minutes, or until cooked.
2) For the lentil sauce, boil all ingredients together for roughly 15 minutes, uncovered. Keep an eye on them, and start stirring at around the 10 minute mark until the majority of the stock is absorbed, and a sauce is created. Remove the bay leaves, and set aside.
3) Once spaghetti squash is cooked, and cool enough to be handled, remove the flesh with a large spoon into a strainer. Press the flesh in the strainer, and remove as much of the water as is possible. This is important, otherwise you will have lasagna soup once it bakes. Set aside in the sink, while you prepare the other items.
4) For the cheese sauce, mix cream cheese with all of the other ingredients, set aside.
5) Spread a small amount of olive oil or coconut oil on the bottom of your clean lasagna dish. Pour 1/2 of 1 jar of spaghetti sauce on to the bottom. Layer half of the spaghetti squash on top of sauce, followed by torn spinach and herbs. Spoon cheese sauce on top of that. Don't expect the cheese sauce to spread, just place small spoonfuls on top of the spinach evenly. Next, pour the lentil mixture on top, and spread evenly. Follow with the remaining spaghetti squash. At this point, do a few grinds of salt and pepper on the spaghetti squash. Top with remaining 1 1/2 jars of pasta sauce. End with daiya shredded cheese (if using).
6) Bake in a 375 degree oven for roughly 25 minutes (or until cheese is melted, and lasagna is totally warmed through).
7) Some water may have came out during the cooking process, so make sure you use a slotted spoon when serving, or drain slightly by tilting the pan. I find that the longer the lasagna sits, the better that water will absorb back into the veggies. Cut into 12 portions, and enjoy!