Alo Wellness has published this wonderful Grain Free Three (Vegan) Cheese Lasagna recipe! May we recommend our Native Forest® 100% Organic Coconut Oil?
For the “noodles’
- 1 large spaghetti squash or two small
- 2 tablespoons coconut oil, melted (May we recommend our Native Forest® 100% Organic Coconut Oil?)
- 4 cloves of garlic, roughly chopped
- Sea salt and cracked pepper
For the filling
- 1 tablespoon extra virgin olive oil
- 1 tablespoon grass-fed butter or vegan substitute
- 1 small yellow onion, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 head broccoli, cut into 1-inch florets
- 2 cups marinara
- 1/4 cup fresh basil plus 2 tablespoons, roughly chopped, divided
- 1/2-1 cup ricotta cheese (depending on the creaminess you’re looking for) or vegan substitute
- 1/4 cup parmesan cheese, grated or vegan substitute
- 1 teaspoon dried parsley
- 8 oz fresh mozzarella, grated or vegan substitute
- Sea salt and cracked pepper
- Grated parmesan, to finish or vegan substitute
- Preheat oven to 400F.
- Cut squash in half lengthwise and place the halves cut side up on a parchment lined baking sheet. Drop garlic into each half then drizzle with coconut oil, sea salt and cracked pepper. Cook for 40-45 minutes or until a fork punctures flesh easily. Once done, set aside and allow to cool.
- Meanwhile, over medium heat, add olive oil and butter to a large sauté pan. Add onions and cook until just soft then add broccoli and squash. Sauté vegetables until just tender. With a wooden spoon, push vegetables to the outside of the pan, add the ground beef and use the wooden spoon to break up the meat. When the beef is almost cooked through, add the marinara and basil and stir to combine with the vegetables. Cook for another 3 minutes then remove from heat.
- Once the spaghetti squash has cooled enough to handle, use a fork to scrape out the flesh into a large bowl, being careful not to puncture the skin. Set skins aside. Add the ricotta, parmesan, parsley and a pinch of sea salt and cracked pepper to the bowl and toss to combine.
- Lay cleaned squash skins cut side up on a parchment lined baking sheet. Add about 1/2 cup of the marinara mixture to the bottom of each half then scoop about 1 cup of the spaghetti squash mixture on top and spread to cover marinara layer. Sprinkle with a thin layer of mozzarella and repeat until you run out of ingredients. To finish, sprinkle each half with fresh basil and mozzarella.
- Bake for 15-20 minutes or until mozzarella is melted and just beginning to brown. Remove from the oven and sprinkle with parmesan.
- Serve with a simple green salad and balsamic vinaigrette.
- This recipe is really just a base. Feel free to use whatever vegetables you have on hand.
- If you puncture the skins of the spaghetti squash, don’t freak out. Simple grease a glass baking dish with coconut oil and assemble the lasagna in the same fashion.
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Republished by EdwardandSons.com