Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!
Prep Time 20minutes
Cook Time 17minutes
Total Time 37minutes
Author Lauren Goslin
1/4one-quarter of a green bell pepper, chopped
1medium celery stalkchopped
3/4c.broccolichopped into small pieces
2c.your favorite marinara sauce
~4 c. cooked spaghetti squash
1/4c.fresh parsleyplus a bit more for sprinkling on top
salt and black pepperto taste
Preheat the oven to 425 degrees.
Saute the onion, bell pepper, garlic, celery, and carrot, along with sprinkles of both salt and pepper, in the oil for about five minutes, until everything softens.
Add in the mushrooms and broccoli and cook for another 4-5 minutes until the mushrooms release their water and soften and the broccoli becomes bright green.
Stir in the marinara, cooked spaghetti squash, and 1/4 cup parsley.
Adjust salt and pepper, if desired.
Heat through just until everything is warm, then remove from the hot stovetop.
Lightly oil an 8 x 8 baking dish with coconut oil.
Add in half of the spaghetti squash mixture to the baking dish.
Top with one cup of the mozzarella cheese.
Layer the remaining half of the spaghetti squash mixture atop the cheese.
Top that with the remaining one cup of mozzarella.
Sprinkle the parmesan on top of the mozzarella and arrange the olive slices atop the cheeses.
Bake for 12-15 minutes until bubbly.
For a golden top, broil the lasagna for 1-2 minutes, watching carefully.
Cool, top with freshly chopped parsley, and serve!
Nutrition facts are based on using eight ounces of part-skim mozzarella and 1 1/3 ounces of grated parmesan. No salt or pepper were included, as these ingredients are subjective to taste. WW points (new system): 4