2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish
8-10 portobello caps
2 large leeks, white and pale green parts only - sliced
sea salt
24 oz marinara sauce
about 7 cups roasted spaghetti squash - from above
almond ricotta - from above
reserved ⅓ the amount of Brussels sprouts pesto - from above
freshly ground black pepper
Instructions
Preheat oven to 375° F (190° C).
Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release.
Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft.
Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil.
Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving.
Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge.
Recipe by Golubka Kitchen at https://golubkakitchen.com/new-year-glow-meal-plan-spaghetti-squash/