Spaghetti Squash Lasagna

INGREDIENTS

1 Spaghetti Squash
1lb. Beef or Italian Sausage
1-8oz. mushrooms, diced
1 Lg bell pepper, diced
2Tbsp fresh Basil
1 clove garlic, minced
1 tsp Italian Seasoning
1 onion, diced
1 tomato-juice squeezed out, diced
Olive oil
Salt and pepper
1/2c Ricotta Cheese
1/2c + a little to top, Shredded Mozzarella Cheese or Italian Blend

DIRECTIONS

  1. Preheat oven to 400 degrees. Rinse spaghetti squash, cut the stem off and slice lengthwise. Scoop out the seeds, brush with olive oil, and salt and pepper the inside. Place cut side down in 13x9 baking dish, or on a cookie sheet. Roast for 45-60 minutes, or until inside is soft and easily comes out with a fork.

  2. While the squash is roasting, brown the meat in a large skillet over medium heat. Then add onions, mushrooms, peppers, garlic, and Italian seasoning. Cook until vegetables are tender and some juice has evaporated. Then add tomatoes and pasta sauce and bring to a light simmer for 10 minutes.

  3. In a separate bowl, combine ricotta cheese, 1 Tbsp basil and Italian cheese blend and set aside.

  4. Time to assemble! Scoop out about half of the inside of the squash. Add a scoop of red sauce into the squash, follow by a layer of ricotta cheese mix. Repeat the layers til the squash is almost overfilling, ending with red sauce on top. Top with extra Italian cheese and remaining basil.

    **Optional: Turn the oven to broil and put it back in to brown up the cheese on top. I assembled it hot so I just let the heat melt the cheese. ENJOY!!!

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Sandra's Italian Roast

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Yakisoba