A Lasagna and Eggplant Parm Baby

As I was perusing Pinterest - who doesn't use Pinterest?? - I saw a butternut squash lasagna recipe and an eggplant parm recipe, which got me thinking, and craving Italian food. The dilemma was how to make without cheese? or pasta?  Solution: spaghetti squash and a raw nut sauce! I found the recipe for the raw sauce on the blog What Runs Lori, and followed it pretty closely.  I included my version of the recipe below, and you can check out her blog for the original.  

A Lasagna and Eggplant Parm Baby

For the raw nut sauce - the cheese replacement:
3/4 cup walnuts
1/4 cup pumpkin seeds
1 large shallot, peeled
1 Tbsp Coconut Nectar, or raw honey
1/2 tsp salt
1/4 tsp nutmeg
2 sprigs of fresh thyme, leaves only
1 Tbsp miso paste
1/2 - 1 cup water

In a powerful blender (Vitamix!) or food processor, place all the ingredients, starting with 1/2 cup water at first.  Puree until very smooth, adding more water as needed. Taste and season with more salt if needed.

For the casserole:
2 eggs
1 spaghetti squash
1 eggplant, peeled and cut in thin rounds
1 Tbsp olive oil
1 medium onion, diced
1 fennel bulb, diced
4 links spicy Gianelli turkey sausage, casings removed
3 garlic cloves, minced
14.5 oz can fire roasted tomatoes
optional: Daiya Mozzarella style shreds

Whisk the 2 eggs into the raw sauce.  Cut the stem end off the spaghetti squash, then slice in half top to bottom.  Scrape the seeds and membranes out of the squash and wrap each half in plastic wrap.  Microwave for 10 minutes and let sit in there while you prepare everything else.

Spray a baking sheet with non-stick spray and arrange the eggplant in a single layer.  Bake at 350 degrees until lightly browned.  

In a large non-stick skillet, saute the onion and fennel in the olive oil until soft.  Season with a little salt.  Add the sausage, breaking up as it cooks.  When mostly done, add the garlic and saute until fragrant.  Add the can of tomatoes, turn heat down and simmer for 5- 10 minutes.

Remove the spaghetti squash from the microwave and drain any liquid.  Use a fork to pull the strands of squash out into a bowl.  

To assemble: spray a glass baking dish with non-stick spray.  Put a layer of eggplant slices, then tomato sauce, a layer of spaghetti squash and pour about 1/2 cup or so of the raw sauce, spreading it into the squash.  Sprinkle with the mozzarella style shreds if using.  Repeat the layers, reserving some tomato sauce to spread on the top.  Sprinkle with shreds if using. Bake in a 350 degree oven until hot and bubbly.  Let sit 10 minutes or so before cutting.