So here it is- a whole half a week earlier by popular demand: Spaghetti Squash Lasagna.
This little dish is great fix on a weeknight, especially if you roast your squash the night before. It's also wonderful if you're trying to avoid carbs but missing the deliciousness only the combination of noodles, sauce, and cheese can deliver. And a special props to the Flynn/Henry family who gifted us that gorgeous baking dish. Nothing like pretty bakeware to make dinner all the more yum.
- One spaghetti squash, roasted and separated into noodles (directions to come)
For the sauce layer:
- 1 15oz jar of your favorite spaghetti sauce
- 1 lb ground beef, browned
- 2 carrots, diced
- 1 onion, diced
- 1/3 cup red wine
- 1 tsp red chili flakes, pepper, and salt
For the cheese mixture layer:
- 1 12oz container of Ricotta cheese
- 3/4 cup shredded parmesan cheese
- 2 cloves of garlic, minced
- 1 tsp dried or fresh basil (optional)
- 8 slices of mozzarella cheese
To cook your squash (the night before or night of), heat your oven to 400F. Split the squash in half, length-wise, and remove the seeds/free membrane. Season with salt, pepper, and canola oil and place face down on a cookie sheet for 45 minutes until tender and you are easily able to slide a knife through the shell.
If you're squash is ready and in noodle-y form-- here's where you start.
Heat your oven to 375F. Grease your baking pan lightly with cooking spray. Set aside and start your sauce.
In a medium skillet, saute your carrot and onion until tender. Add your sauce seasonings, your browned ground beef, and favorite spaghetti sauce and set the burner on medium-low. Add your red wine and allow the sauce to simmer for 5-10 minutes and cook while you create your awesome cheese mix.
To do this, in a mixing bowl, combine everything in your cheese mixture list except 1/4 cup shredded cheese and all of the mozzarella.
When your sauce has had at least 5-10 to cook and meld together, you are ready to assemble your lasagna.
Start with a layer of sauce, followed by a layer of spaghetti squash, then by the cheese mixture, and then topped with 4 slices of mozzarella (enough to cover). Repeat this process once more but cover the final layer with both mozzarella and parmesan. Now you are ready to bake this layered goodness!
Place your baker in the oven for 25-30 minutes or until you can see the sauce bubbling in the baker. Remove from the oven and allow your lasagna to sit for about 5 minutes before serving.
What's your favorite way to use spaghetti squash? After tackling this and Low Carb-onara, I'm excited to try something new.