And I totally didn’t mean to leave you all hanging with that pic of my delicious Spaghetti Squash Lasagna on facebook without the recipe…that is just mean!
So I’ll spare you the details of the stomach virus that has hit my home if you promise to forgive me AND try this recipe and let me know what you think. Because it’s definitely one of my favorites.
21DF Spaghetti Squash Lasagna
Ingredients:
2 1/3 cups of spicy italian turkey sausage, casings removed
1 cup of ricotta cheese
1 1/2 cups of homemade tomato sauce
1 cooked spaghetti squash
2/3 cup of mozzarella cheese
1 cup of ricotta cheese
1 1/2 cups of homemade tomato sauce
1 cooked spaghetti squash
2/3 cup of mozzarella cheese
1. Brown the turkey sausage until no longer pink
2. While turkey is cooking, discard seeds from the squash and remove your “spaghetti”
3. Spray a casserole dish with a little cooking spray and begin the layering process!
4. Oh – you should preheat your oven to 375. Silly me!
5. First, spoon about half of your sauce on the bottom of the casserole dish
6. Then add the spaghetti squash
7. Next comes the sausage
8. Follow up with about 1/4 cup sauce and about 1/3 cup of the mozzarella cheese
9. Now add the ricotta
10. And finally top with remaining sauce and the rest of the mozzarella.
11. Bake until cheese is melty and bubbly – probably about 15 mins. If you want your cheese to brown more, increase time or raise temp to 400. Just keep an eye on it!
And that’s it! Super easy and soooooo good!
The perfect Sunday comfort food before all hell breaks loose the next day.
4 servings – as written, it’s –
1 1/4 RED (use a little less ricotta to make this a perfect 1 RED) 1/2 BLUE 1 GREEN
