- spaghetti squash (cooked & separated)
- sliced tomatoes
- cooked lasagna noodles
- fresh mozzarella sliced in rounds
- olive oil
- balsamic vinegar
- pressed garlic
- kosher(ing) salt
- ground pepper
- mix oil, garlic, vinegar in bowl
- layer tomatoes, spaghetti squash, fresh mozzarella, brush w/ vinegar dressing, top w/ noodles.
- repeat till baking dish is full.
- top with crumbled mozzarella.
- cover w/ foil & bake until done.
- broil briefly at end to brown top.
- let stand and cool before serving
- chopped button mushrooms
- chopped fresh herbs: cilantro, oregano, parsley, thyme, basil
- chopped garlic
- red pepper flakes
- kosher salt
- ground pepper
- champagne vinegar
- white vinegar
- olive oil
- combine herb mix and mushrooms in about equal portions w/ the rest in bowl.
- let marinate while layered dish bakes & cools
- serve atop the lasagna
