I love the taste of lasagna, but the heavy amount of “starchy carbs” and greasy cheese often leaves me with a ‘weighed down/sluggish’ feeling. I also hate the time it takes to prepare…I am always looking for ways to make things easier and quicker. I created this quick, veggie-filled variation of lasagna that has all the wonderful textures and flavors of traditional version, without the ‘heavy’ after-effects…or hours in the kitchen!
Before we get to the recipe, let’s talk about spaghetti squash. All those videos and posts floating around about how hard it is to cut open a spaghetti squash…..yeah, um…don’t! LOL. If a method or a concept seems complicated or overbearing…chances are I’ll experiment with doing it the OPPOSITE way, lol. This concept is present all over my life, like spaghetti squash. Here is how to easily and safely roast a spaghetti squash and keep all of your fingers….
Poke holes with a knife. Place on a pan. Bake at 375F for an hour.
That’s it! It makes it super easy to cut, and it also makes it super easy to scoop out the seeds!
So let that squash method be a metaphor for your life:
- Don’t overcomplicate.
- Don’t do things one way just because someone else does. 😀
Now back to the recipe!
Ingredients
-1-1.5 lb of ground beef (or spicy Italian turkey sausage, casings removed)
-2 tsp garlic powder, onion powder, oregano, basil
-3-4 cups chopped fresh spinach
-2/3 cup of cottage cheese (update: I found a new cottage cheese I LOVE! Grass fed, simple and full of live active cultures and no additives: Good Culture is amazing!)
-1-2 jars of your favorite marinara sauce
-1 cooked spaghetti squash (about 4 cups of squash) OR pre-spiraled zucchini noodles from the grocery store (hello, laziest lasagna!!)
-1 cup of mozzarella cheese
-2 T parmesan cheese
– parsley
-salt and pepper
Instructions
-In a large, oven safe pan or cast iron skillet (bonus points for using cast iron!) brown ground beef and top with spices. Add spinach.
-Discard seeds from the squash and use a fork to remove your “spaghetti.” Add the squash (or now dump your zucchini noodles in uncooked) and marinara to your ground beef mixture.
-Preheat your oven to 400.
-This is a good point to taste your mixture and add more spices if needed. Mix in cottage cheese.
-Sprinkle the mozzarella, parmesan, and a little parsley on top.
-Bake until cheese is melty and bubbly – about 15-20 mins. To brown the cheese, broil on low for 2-5 minutes at the end, but watch carefully. It sneaks up on you!
-Remove from oven and devour.
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Low Carb Lazy Lasagna
Ingredients
-1-1.5 lb of ground beef (or spicy Italian turkey sausage, casings removed)
-2 tsp garlic powder, onion powder, oregano, basil
-3-4 cups chopped fresh spinach
-2/3 cup of cottage cheese
-jar of your favorite marinara sauce
-1 cooked spaghetti squash (about 4 cups of squash) OR pre-spiraled zucchini noodles from the grocery store (hello, laziest lasagna!!)
-1 cup of mozzarella cheese
-2 T parmesan cheese
– parsley
-salt and pepper
Instructions
Spray a large oven-safe skillet pan with olive oil cooking spray, brown ground beef and top with spices. Add spinach.
Discard seeds from the squash and use a fork to remove your “spaghetti.” Add the squash (or now dump your zucchini noodles in uncooked) and marinara to your ground beef mixture.
Preheat your oven to 400.
This is a good point to taste your mixture and add more spices if needed. Mix in cottage cheese.
Sprinkle the mozzarella, parmesan, and a little parsley on top.
Bake until cheese is melty and bubbly – about 15-20 mins. To brown the cheese, broil on low for 2-5 minutes at the end, but watch carefully. It sneaks up on you!
Remove from oven and devour.
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