Lasagne Alo Wellness

 

The last time I wrote was over three months ago, so this is me apologizing. I have missed you! Life has thrown us some curve balls and the past few months have been a rollercoaster of emotions. Through it all, I have been reminded of the Lord’s steadfast love and grace and am hopeful and have peace knowing His plan is perfect. All things happen for a reason and this precious verse has given us joy in one of the most difficult chapters in our lives…

 

Joy of the Lord

 

One day I will share with the world our journey, but for now we will continue to heal, grow and press forward.

On a lighter note, let’s talk food! Today I have a delicious and nourishing recipe that is very close to my heart. We’re talking about lasagna my friends. And if you knew my family you would know that when we do lasagna, we mean business.

At a family member’s baby shower a few weekends ago, my Italian grandma made three gigantic pans of lasagna. I’m talking you almost need two people to hold the pans. Yah. They took her an entire day to put together because the sauce cooked- All. Day. Long.

At our wedding, we had incredible lasagna made by the fabulous Chef Cory Gheen filled with puffy layers of ricotta and fresh mozzarella cheese {not gluten-free, but I most definitely made sure I enjoyed a piece}. And you better believe we had an assortment of butters to dip whatever you’d like in! Oh, and that Italian grandma I spoke of earlier, she made meatballs in a vegetarians kitchen and moved serving platters around on the tables to fit her big, old pot full of meatballs. My husband and I giggled to ourselves as our vegetarian friends and family raved about how tasty those meatballs were…oopsies.

Bottom line, love me some lasagna. The problem these days {in my educated state} is that 1) I avoid gluten and most grains, 2) I try to keep my carbs down to keep my blood sugar working for me, not against me and 3) I don’t really love pasta anymore, I have totally lost my taste for it. What’s a girl to do but put her big girl panties on and recreate this family favorite, minus the gut busting, blood sugar boosting, fat packing lasagna noodles and hormone-anti-biotic laden cheese.

Let’s try this with fresh, real, chemical-free ingredients. Let’s make a meal that nourishes. And comforts. And adds to our health.

Oh yes, and it’s fall…

 

fall produce

 

In this beautiful fall season, I absolutely adore the multitude of squashes available. Spaghetti squash fits right into the mix and is perfect for all things grain-free pasta! This pasta alternative is perfect for individuals looking to lose weight, those with blood sugar imbalances (7g carbs per cup of spaghetti squash vs. 37g carbs per cup of whole wheat spaghetti), gluten allergy and anyone looking to eat good food. How about that? If you haven’t tried it yet, this is your recipe! 

Simple. Delicious. Nutritious. I’m in.

 

spaghetti squash

 

This recipe is best enjoyed with people you love. Take it outside, light some candles, put on your favorite relaxing jams and devour. You can thank me later.

 

Dinner outside

 

 

Hearty {grain-free} Three Cheese Lasagna
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For the "noodles'
  1. 1 large spaghetti squash or two small
  2. 2 tablespoons coconut oil, melted
  3. 4 cloves of garlic, roughly chopped
  4. Sea salt and cracked pepper
For the filling
  1. 1 tablespoon extra virgin olive oil
  2. 1 tablespoon grass-fed butter
  3. 1 small yellow onion, diced
  4. 1 zucchini, diced
  5. 1 yellow squash, diced
  6. 1 head broccoli, cut into 1-inch florets
  7. 1 lb grass-fed ground beef
  8. 2 cups marinara
  9. 1/4 cup fresh basil plus 2 tablespoons, roughly chopped, divided
  10. 1/2-1 cup ricotta cheese (depending on the creaminess you're looking for)
  11. 1/4 cup parmesan cheese, grated
  12. 1 teaspoon dried parsley
  13. 8 oz fresh mozzarella, grated
  14. Sea salt and cracked pepper
  15. Grated parmesan, to finish
Instructions
  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15-20 minutes or until mozzarella is melted and just beginning to brown. Remove from the oven and sprinkle with parmesan.
  7. Serve with a simple green salad and balsamic vinaigrette.
Notes
  1. This recipe is really just a base. Feel free to use whatever vegetables you have on hand.
  2. 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.
  3. Vegetarian? Skip the ground beef.
Alo Wellness http://www.alowellness.com/

 

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