Spaghetti Squash Lasagna

By Bobbi Burleson

Ingredients

• 2 large spaghetti squash
• 4 cups Meat Sauce (can use store bought or use homemade recipe below)
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1 (15 ounce container) ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided
• 1/4 chopped fresh parsley, plus more for garnish

For the Meat Sauce:

• 2 tablespoons olive oil 
• 1 pound Italian sausage 
• 1 large onion, chopped 
• 2 cloves of garlic, minced 
• 1 28 ounce can of crushed tomatoes 
• 1 6 ounce can of tomatoes paste 
• 1 cup water 
• 2 teaspoons basil 
• 1 teaspoon oregano 
• 2 bay leaves 
• Kosher salt 
• Fresh cracked black pepper

Equipment Used

Instructions

1. Preheat the oven to 400°F
2. Carefully cut the squash in half lengthwise. You can microwave the entire squash for 5 to 7 minutes to make cutting it easier.
3. Scoop out the seeds and season with salt and pepper.
4. Spray a large rimmed baking sheet with non-stick spray and place the halves cut side dow. Add a bit of water, just enough to cover the bottom of the pan.
5. Cook the squash for 30 to 45 minutes. Begin checking at 30 minutes. Squash is done when you can easily pierce the side with a knife. Remove the squash from the oven and reduce the heat to 350 degrees F.
6. Allow squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti like strands. Place in a clean dish towel and squeeze the liquid out into the sink.
7. While the squash is cooking, heat a large skillet over medium-high heat and add the olive oil. Add the Italian sausage, onion, and garlic. Cook until the sausage is browned.
8. Stir in crushed tomatoes, tomatoes paste, water, basil, oregano, and the bay leaves. (Add more water if sauce seems too thick). Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
9. In a large bowl whisk the eggs and Parmesan cheese together. Toss the spaghetti squash with the egg mixture.
10. In a medium bowl add the ricotta cheese, 2 cups of the mozzarella cheese, and parsley. Season with salt and pepper to taste.
11. Spray a 9 x 13 casserole dish with non stick spray.
12. Place half of the the spaghetti squash in the casserole dish. Top with half of the cheese mixture and half of the meat sauce. Repeat layers. Cover with foil and bake for 25 minutes. Remove foil and Top with the remaining mozzarella cheese. Return to the oven and bake for an additional 10 minutes or until cheese gets bubbly.

Yield: 6 to 8 servings
Prep Time: 00 hrs. 15 mins.