Substitute spaghetti squash for lasagna noodles and you get a lightened up, veggie-cantered lasagna!
Ingredients
1medium spaghetti squash
1lblean ground beef
1large oniondiced
4clovesgarlicminced
½tspfennel seeds
¼tspchili flakes
150g½ package of frozen spinach, defrosted
1red pepperdiced
300gmushroomsdiced
1cupmarinara sauce
½tspsalt
750gcottage cheese
3eggs
½cupparmesan cheesegrated
300gmozzarella cheesegrated
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half, lengthwise. Remove the seeds and stringy bits. (Save seeds to roast later!). Place the squash halves, cut sides down, in a 9x13 pan. Fill with an inch or so of water. Bake for 30-40 minutes or until it's easily pierced with a fork.
Meanwhile, salute the ground beef with the onion, garlic, fennel seeds, and chile flakes. Once the meat is fully cooked, add in the spinach, pepper, and mushrooms. Cook until the mushrooms are soft then add the marinara sauce and salt.
In a mixing bowl, stir together the cottage cheese, eggs, and parmesan cheese.
Once the spaghetti squash is cooked, remove from oven and flip them over so that they are cut side up. Dump out the water in the pan.
Using a fork, scrape the spaghetti noodles into the emptied 9x13 pan. Spread evenly.
Layer the cheese mixture on top. Spread evenly.
Layer the meat sauce on top. Spread evenly.
Top with the grated mozza cheese. Cover with tented aluminum foil
Bake in the heated oven for 30 minutes. Remove foil and broil the cheese until browned.
Remove form oven and allow to sit for 10-20 minutes. This allows the casserole to set.