1 Spaghetti Squash, roasted and scraped
15 oz Ricotta Cheese
2 C Parmesan Cheese, divided
1/4 C Basil
1 Jar of Pasta Sauce
1 Lb. Sausage
1/2 Lb. Hamburger
1 Onion, chopped
2 Cloves Garlic, minced
2 C Mozzarella Cheese, divided
1 C Fire Roasted Peppers, chopped
1 Tb. Tomato Paste
1 C Chopped Lambs Quarter
1 Tb. Sugar
I am always looking for recipes that are Gluten Free and also full of flavor. This recipe does just that. Plus it uses one of my favorite ingredients…. Spaghetti Squash.
You will want to start with browning your meat. Go ahead and brown them together and then drain the fat off of the meat. We don’t want a greasy lasagna. If you want to make this meal a little healthier you can either leave out the meat or switch to ground chicken or turkey meat.
Now add the pasta sauce and the tomato paste. Mix them together well and then add the sugar. The sugar helps cut the acid in the sauce. Cook this for a few minutes so the sugar can dissolve and the sauce heats all the way through.
Layer the second half of the sauce on top of the cheese layer. This is a great place to stop for a make ahead meal. You can freeze it or just place in the fridge for a dinner later in the week. If you are going to enjoy this meal immediately, cover with foil and bake for 20 minutes at 350 degrees.
After the 20 minutes are up, remove the lasagna from the oven and remove the foil. Now take the rest of the Parmesan and Mozzarella cheese and sprinkle it evenly over the top of the dish. Place the casserole back into the oven and bake uncovered for 20 more minutes or until every thing is nice and bubbly. Allow the dish to cool for about 10 minutes then enjoy!