This is delicious! A perfect meal that satisfies an Italian food craving without the carbs from pasta. You can use sweet Italian sausage or breakfast sausage.

Spaghetti Squash Lasagna Casserole

serves 10

1 spaghetti squash, preferably organic

1 lb grass fed ground beef

1lb organic Italian sweet sausage or breakfast sausage, no casings

1 small organic onion, diced

6 to 8 cloves organic garlic, minced

2 organic eggs

1 Tbs olive oil

24oz homemade marinara or Rao’s marinara sauce

20oz whole milk ricotta

1 cup grated Parmigiano-Reggiano,divided

1 cup whole milk mozzarella, shredded

1/2 tsp salt

1/2 tsp pepper

2Tbs organic basil, chopped

Directions:

Preheat oven to 400 degrees

Cut squash in half lengthwise and scoop out seeds. Drizzle about a tablespoon of olive oil  over each half and place skin side up on a baking sheet. Roast for 35-40 minutes until squash is tender and shreds easily. Set aside until ready to use.

In a large deep pan over medium high heat, heat the remaining olive oil. Add beef, sausage, onions and garlic. Cook until meat is no longer pink. Drain any of the rendered fat.

Add the marinara sauce to the meat mixture and bring to boiling. Reduce heat and simmer for 15-20 minutes until reduced and thickened.

Make ricotta filling. Combine ricotta cheese, ½ cup Parmesan cheese, eggs, basil and ½ teaspoon salt and pepper in a medium sized bowl and set aside.

Lower oven temperature 350 degrees.

In a 13×9 casserole dish sprayed with cooking spray. Layer half the squash (approx 2cups) and press it into the bottom of the casserole dish, making a flat layer.

Top with half the ricotta mixture, followed by half the meat sauce, and a layer of half the mozzarella cheese.

Repeat the layers again, starting over with another layer of squash.

Sprinkle the casserole with the remaining 1/2 cup of Parmesan cheese.

Bake for 30-35 minutes or until golden and bubbly.  Remove from oven and let rest about 15 minutes then serve.