Ingredients
16oz Low/Reduced Fat Ricotta
16oz Low/Reduced Fat Mozzarella
2 eggs (beaten)
1lb Sausage *sub with turkey sausage if cutting calories*
1lb Ground Beef *sub with ground turkey*
1 large spaghetti squash
1 jar marinara sauce (I used Newman's Own)
salt and pepper
Prep
- Cut squash length wise using a very sharp knife
- Remove seeds
- Place flesh side down in glass dish and fill with enough water to cover 1/4 of the squash
- Seal with plastic wrap (I like press and seal by Glad)
- Microwave until squash is tender (approx 8-15 min depending on size)
- While squash cooks, cook your ground beef and sausage. When cooked, completely drain all fat from meats.
- Using a fork, remove the flesh of the squash from the skin. Use the tines of the fork and drag length wise in one direction. This is how you will get the "spaghetti" type flesh off the skin. It should come off easily. Cook longer if it isn't coming apart.
- Place squash flesh in colander or strainer and over a bowl to drain as much liquid from the squash as possible. You don't want watery lasagna!
- While your squash drains, grate mozzarella cheese
- Combine cheeses, beaten eggs and salt and pepper (about a tsp of each). If you like a little extra kick, toss in some red pepper flakes. Mix together until you have a paste type mixture.
- In 9x11 casserole dish, layer squash>meat>cheese>marinara. I "spread" the cheese with the back of my spoon. It spreads more easily after the marinara is poured over it. You want to finish with a marinara/cheese layer.
- Bake dish in pre-heated to 425 oven for 25-35 minutes (until marinara and cheese is bubbling).
- Remove from oven and let rest for 5-10 minutes. Serve hot/warm.
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