Spaghetti Squash Lasagna

by Debi
(CT)

1/2 of a large Spaghetti squash (or approx. 3 cups cooked)

1 box Barilla no-bake lasagna sheets
1 jar marinara sauce
1/4 cup shredded parmesan
small container ricotta cheese
1 small bag shredded mozzarella
2-3 TB butter
salt
pepper
dried basil
garlic powder

Preheat oven to 350.

Cut open spaghetti squash, remove seeds and boil for approx. 30 minutes, until flesh is soft. Use a fork to scrape the strand out of the halves...it will resemble spaghetti.

Put 3 cups of cooked squash in a large bowl. Add butter, salt/pepper to taste, 1/2 tsp. dried basil, 1/8 tsp garlic powder (or to taste) and 1/8 cup shredded parmesan. Mix well.

In an 8x8 baking dish, spread 1/4 cup sauce on the bottom. Top with 2 no-bake lasagna sheets. Spread 2 or 3 tablespoons of ricotta on the sheets. Top with 1/3 spaghetti squash mixture. Sprinkle with about 1/4 cup mozzarella and top with 1/4 cup sauce.

Repeat for 2nd layer: 2 lasagna sheets, ricotta, squash mixture, mozzarella, sauce.

Repeat for 3rd layer: 2 lasagna sheets, ricotta, squash mixture, mozzarella, sauce.

Top off with 2 more lasagna sheets, 1/4 cup sauce and sprinkle liberally with mozzarella and remaining parmesan.

Cover top with foil and bake for approx. 40-45 minutes. Remove foil and bake for 5-10 more, until cheese starts to bubble.

Let rest for 15 minutes before cutting.





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Dec 08, 2011
Rating
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Kids liked it!
by: Minnesotamum

This was pretty good. Had no ricotta so substituted cottage cheese, and used whole wheat lasagna which I part cooked first. The kids loved it; first time they enjoyed spaghetti squash. Thanks for the recipe.

Dec 05, 2010
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yum!
by: Anonymous

Will try this soon!

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