Roasted vegetable black bean spaghetti lasagna

Roast at 350 for 45 minutes
Asparagus, peppers, onions, portobello mushrooms, zucchini tossed,minced and whole garlic(4 Cloves) tossed in olive oil 

Boil organic black bean spaghetti (Costco)

Mash up whole roasted garlic in with 1-1.5 cups of ricotta cheese 

Layer zucchini (thin layer of sauce on bottom of pan), spaghetti, ricotta cheeses, roasted vegetables, spaghetti, sauce then cheese. 

Roasting the vegetables keeps the moisture down and adds a fall twist.

Broil for 5-10 minutes. 

This dish is low carb, high protein and fibre alternative and also gluten free 

Black bean spaghetti has (per 50g serving)
Protein: 22g
Carbs: 15g (4g net) 
Fibre: 11g 

Black Bean Spaghetti 

Roasted Vegetables

Cheesy Goodness