Spaghetti Squash Lasagna
By: Nanette Wilson
Published: Thursday, July 8, 2010 - 9:48pm

Ingredients




1 Layer:
1 spaghetti squash, cooked and drained well (350 for 45 minutes in the oven, flesh side down in a pan, rub
ADD:
1 jar of Ragu, light alfredo sauce
2 Layer:
1 package of mild italian sausage, decased, cooked in 1 T. olive oil
1 1/2 cups Ragu, tomato sauce (any kind, I always get the Parmesan-Romano cheese flavor)
3 Layer:
1 pint of ricotta
2 tablespoons pesto, (I used the Classico brand)
1 egg
1/2 teaspoon pepper
1/2 teaspoon salt or less
Layer Spaghetti Squash, then Sausage and Tomato sauce, t
1 cup c. mozzarella and ½ Parmesano-Reggiano cheese

Preparation

1 Layer 1: 2 Spaghetti squash, cooked and drained well (350 for 45 minutes in the oven, flesh side down in a pan, rubbed with olive oil, cool and scrapped out) 3 ADD: 4 Jar of Ragu, light alfredo sauce 5 Layer 2: 6 Package of mild italian sausage, decased, cooked in 1 T. olive oil 7 Cups Ragu, tomato sauce (any kind, I always get the Parmesan-Romano cheese flavor) 8 Layer 3: 9 Pint of ricotta 10 T pesto, (I used the Classico brand) 11 Egg 12 T. pepper 13 T. salt or less 14 Layer Spaghetti Squash, then Sausage and Tomato sauce, then ricotta. Top with the following: 15 C. mozzarella and 1/2 c. Parmesano-Reggiano cheese 16 Bake at 375 for 40-45 minutes. Serve with cheesy garlic bread.