Spaghetti Squash Lasagna
All the flavors of a hearty lasagna nestled in a cozy spaghetti squash boat. This is comfort food!
Ingredients
- 1 Tbsp. olive oil
- 1 head garlic
- 1 lb. Italian sausage
- 1 onion, chopped
- 28 oz. crushed tomatoes
- 1 bay leaf
- 2 tsp. oregano
- salt & pepper to taste
- 2 spaghetti squash, halved
- ½ cup whole milk
- ¼ cup ricotta cheese
- ½ cup basil, chopped
- ⅛ tsp. nutmeg
- 1 ½ cups mozzarella cheese
- 1 cup shredded provolone
Directions
Preheat oven to 425. Slice the top of your garlic so that the cloves are exposed. Drizzle with olive oil, wrap in foil, and roast until tender, about 20 minutes. Squeeze roasted garlic into a bowl and mash.
To make meat sauce, heat olive oil in a large pot. Add sausage and brown fully. Add onion, tomatoes, 1 cup water, bay leaf, oregano, salt, and pepper. Simmer for 15 minutes or until sauce thickens a bit. Remove bay leaf and stir in roasted garlic.
Poke a few holes in the squash with a fork and place it on a plate. Microwave for 3 minutes, let cool, and cut lengthwise. Scoop seeds and discard.
In a mixing bowl, combine milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup of mozzarella cheese and ½ cup of provolone.
Place squash in a baking dish and season with salt and pepper. Sprinkle the remaining cheese into the bottom of each squash. Spoon in meat sauce, top with milk/cheese mixture, and top with remaining provolone.
Bake for 20 minutes, remove foil, and continue baking for 15 to 20 minutes. Let it sit for 5 minutes before serving!
