Before you run away, I just want you to know two things: it was delicious AND it has my Husband’s Stamp of Approval, which is harder to get than a meeting with The President.
It’s not the most photogenic dish and it sounds kinda odd (and possibly gross), but I’m telling you it was yummy and I wouldn’t lie to you.
I’ve had a recent obsession with spaghetti squash after my twice-baked spaghetti squash several weeks ago. I started wondering how else I could use this filling, yet low calorie, vegetable. What about lasagna?
It was a risk. A vegetarian lasagna that’s also light on cheese. Would my Husband hate it?
Nope! He said it was really good and then got seconds.
My Whole-Wheat Vegetarian Lasagna had similar spices and structure as my more traditional Lasagna, but in this Spaghetti Squash Kale Lasagna, I decided to throw the old rules out the window and try something new.
Fresh cilantro brings a bright, fresh flavor and asiago cheese makes the whole dish taste indulgent!
And in all honesty, I was kind of sick of basil.
Make sure you use fresh mozzarella and a high quality asiago. Fresh mozzarella has more flavor than the pre-shredded or low-moisture versions. More flavor means you use less cheese for the same impact, which means fewer calories! Yay!
And because spaghetti squash is so moist, you will want to use a thicker tomato sauce. Nobody likes soupy lasagna.
I honestly can’t wait to make it again! Healthy, flavorful and vegetarian!
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