Monday, January 4, 2021

Spaghetti Squash Lasagne

I am saving this vegetarian this recipe for the proportions of sauce, cheeses, and spaghetti squash. I make my own sauce and add ground beef and sometimes hot Italian sausage.  Today, I added a pint of frozen homemade sauce, a bag of frozen tomatoes, and a bag of San Marzano tomatoes that I had roasted with herbs and then frozen. to that, I added a pound of ground beef cooked with a little crushed fennel seeds and red pepper flakes.  Also, unlike the linked recipe, I mixed fresh spinach with cottage cheese and egg and kept the squash separate.  I just did 1 layer this time, same as linked recipe.  Layered in 8 x 10 pan:  sauce, 2 pounds (after cooking) spaghetti squash, spinach/cheese/egg mixture, the rest of the sauce, and then shredded mozzarella and parmesan on top. 

375 degrees about 35 minutes or so. 

https://www.momskitchenhandbook.com/recipes/spaghetti-squash-lasagne-just-what-the-doctor-ordered/



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