Spaghetti Squash Lasagna
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
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.