Spaghetti Squash Lasagna

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Preparation

Prepare spaghetti squash:

Preheat oven to 400°F and line a large baking sheet with foil.

Carefully halve your spaghetti squash lengthwise using a sharp knife. Scrape out the seeds and stringy parts.

Brush the interior with a little oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove and set aside to cool.

Once cooled, use a fork to scoop out spaghetti squash into fine strings. Gently try to remove as much moisture from it as possible, blotting it with a paper towel or dishcloth.

Prepare the ricotta veggie mixture:

In the meantime, grease a 13x9-inch baking dish. Heat the oil in a large saucepan over medium heat.

Sauté onion until translucent, 5 to 7 minutes, and season with the chili flakes and oregano. Add the garlic and the mushrooms and cook until golden 5 min. Add the kale and cook another 5 min. Sprinkle with salt and pepper and set aside and allow to cool.

In a large bowl, combine the ricotta, egg, 1 cup of the mozzarella cheese, 1/4 cup (60 ml) of the Parmesan, and the cooked kale and mushroom mixture. Stir until well combined and season with salt and pepper.

Assembly:

Heat oven to 375°F.

Spread a third of the spaghetti into the prepared dish, dollop with several spoonfuls of ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara are used up (approx. 3 layers). Sprinkle the top with the remaining 1/2 cup (125 ml) of mozzarella cheese and 1/4 cup (60 ml) of Parmesan.

Bake until bubbling hot, the cheese is melted and browned around the edges, 25 to 30 minutes. Cover with foil if the squash is browning too quickly. Let stand for about 10 minutes, then top with basil, if using, and serve.