Then, we add another layer of spaghetti squash, the only way my kids eat any squash at all, and they absolutely love it in this. Just cut the squash in half lengthwise, and throw it into the microwave or oven until it’s tender. Once it’s cooled, use a spoon to remove the seeds, then take a fork and run it across the squash – the squash will shred into spaghetti-like strands, hence its name. Take the shredded squash and use it as a layer in your lasagna, I usually throw some coarse sea salt over top of each layer of squash. I also use squash on the very top of the lasagna, it browns nicely and makes a crispy top that is a favorite at my house.

This is a nice way to get some veggies into the kids diets, and a really nice fall dish. I haven’t used spinach, but now I’m going to incorporate that into my recipe (I’m thinking now about making this tonight…) except I’ll use fresh chopped spinach.

The thing I love about this recipe, is all of the added veggies make for fewer layers of noodles, sauce and cheese. Instead of reducing my amounts, I make two huge lasagnas, bake one and serve it for dinner, and freeze the other unbaked. That way, on some future night when we have dance or PTA meeting or whatever, I have instant home made dinner to throw in the oven. I do the same with enchiladas whenever I make them.

Emily

Don’t beat yourself up if you go a little over.

And yay for having company over!

i’ve started making homemade pizza on friday nights too! it keeps our pizza cravings in check and costs a fraction of what we used to pay for ordering in. i love making my crust dough in my bread machine :)