Lasagna is a perfect meal to prep ahead of time.  This vegetarian lasagna features roasted spaghetti squash, basil rich cottage cheese filling, and a marinara sauce loaded with sauteed kale and onions. 

Ingredients:

1 spaghetti squash

½ sweet onion finely chopped

4 garlic cloves

4 cups kale finely chopped

15 ounces lowfat cottage cheese or part skim ricotta

1 egg

¼ cup fresh basil

1 cup shredded mozzarella cheese

½ cup Italian blend shredded cheese

2 cups marinara sauce

1 tablespoon Italian seasoning

Directions:

1. Preheat the oven to 350 degrees.  Roast the spaghetti squash for 90 minutes rotating it every 30 minutes. Let cool.
2. Spray a nonstick pan with olive oil spray.  Sautee the kale, onion, and garlic over medium heat for 3-5 minutes.  Add the marinara sauce and mix to combine.
3. Mix the cottage cheese, basil, Italian seasoning, egg, and mozzarella cheese in a medium bowl.
4. Once squash has cooled slice it in half lengthwise. Use a spoon to remove the seeds.  Then use a fork to scrape out the “spaghetti”.  Discard the shells.
5. Spray a 8×8 glass baking dish with olive oil spray.
6. Spread a layer of marinara sauce in the dish.  Add a layer of spaghetti squash.  Spread out a layer of the cottage cheese mixture. Spread a layer of marinara sauce.  Then repeat with spaghetti squash, cheese mixture, and marinara sauce.
7. Top with shredded cheese.
8. If baking now bake for 30-45 minutes at 350 degrees.  If prepping ahead of time and baking after refrigerating bake for 45-60 minutes.
9. Let sit for 5 minutes before serving.
10. Enjoy!