I love lasagna, but I have been trying to eat fewer grains in general and less wheat specifically. So any recipe that will give me delicious lasagna without feeling yucky afterwards because of the wheat noodles is awesome in my book.
Spaghetti squash is used as a substitute for noodles in a lot of recipes (like spaghetti), and though the texture and flavor is a bit different than wheat noodles, it works well in this lasagna recipe because of all of the other competing flavors and textures, especially if cheese is used (the recipe can easily be adapted to paleo without the use of cheese, but oh how I love cheese!).
- 1 cup broth
- 1 large spaghetti squash
- 1 lb ground sausage meat
- ½ diced onion
- 1 c red sauce
- 1 cup sliced mushrooms
- 3 whisked eggs
- 1 t dried basil
- salt & pepper, to taste
- Cut spaghetti squash into slices.
- Steam: place pieces in a bowl on top of 1 cup of water in VitaClay pot and cook on “soup” for about an hour, or until squash is squishy.
- Bake: Cut spaghetti squash in half and put it on a baking sheet cut-side down. Bake @ 400 for 20-25 minutes or until the skin of the squash feels soft to the touch.
- Remove squash threads and set aside.
- Fry mushrooms, sausage and onion in a pan until the sausage is cooked and broken up.
- Add red sauce, basil, salt & pepper to the pan, mixing.
- Add whisked eggs to the spaghetti squash and mix well.
- Add broth to the clay pot, then layer spaghetti squash, cheese and sausage mixture in several layers.
- Set cooker to “stew” and cook for about 1 hour.
- To get a crust on top: After cooking, remove the clay pot from the housing and add a generous amount of shredded cheese, to cover. Put the whole clay pot into a 400 degree preheated oven and bake until the cheese gets crusty (~15-20 minutes).
- Let rest for 5 minutes before serving.