Spaghetti Squash, Basil and White Bean Lasagna with Mushroom Cream Sauce
What you'll need:
1 spaghetti squash
3c fresh basil
1 can white beans, rinsed.
Olive oil
Lasagna noodles
1-2c ricotta cheese
1 egg
2tbsp Italian seasoning
1 bag Italian cheese blend
1-2c mushrooms
2tbsp butter
1c half & half
Salt and Pepper to taste.
Oven preheated to 400 degrees.
First Cut Spaghetti Squash in half.
Scoop out all seeds leaving clean flesh inside.
Place face down in 1" of water in casserole dish
Cook for 30-45 mins until flesh is tender.
Add squash, white beans, basil and olive oil to processor.
Blend on high until filling is smooth.
**this filling can double as a vegan bean dip! Delish!
Mix cottage cheese, egg, seasoning, and 1/2 of cheese to make cheese layer.
Cook noodles until aldente.
Set aside to cool for layering.
Starting with noodles, layer on beans, then noodles, then cheese. Repeat.
On top of the last layer, add mushroom cheese sauce.
To make Mushroom Sauce:
Add butter to med-hot pan.
Add mushrooms, Sautee until soft.
Add cream until bubbly.
Add remainder of cheese and stir until smooth.
Add salt and pepper to taste.
Bake for 45 mins, or until brown and bubbly.
