spaghetti squash lasagna

Name: spaghetti squash lasagna Recipe
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 24
Ingredients: 6 cup Spaghetti Squash (2 large squashes); 4 cup Marinara Sauce Rao's Homemade (by ERMOTH); 16 oz Mozzarella Cheese whole milk; 42 oz Ground beef; 3 cup Spinach frozen; 4 cup Ricotta Cheese whole milk; 40 grams Portabella Mushrooms; 6 Tbsp Garlic powder; 2 cup chopped Onions raw; 16 serving cheese Kraft Italian 5 cheese blend (1 oz or 1/4 cup); 6 Tbsp Italian seasoning; Cayenne Pepper (optional)

Minutes to Prepare: 35
Minutes to Cook: 120

Number of Servings: 24

Ingredients

6 cup Spaghetti Squash (2 large squashes)4 cup Marinara Sauce, Rao's Homemade (by ERMOTH) 16 oz Mozzarella Cheese, whole milk 42 oz Ground beef 3 cup Spinach, frozen 4 cup Ricotta Cheese, whole milk 40 grams Portabella Mushrooms 6 Tbsp Garlic powder 2 cup, chopped Onions, raw 16 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup) 6 Tbsp Italian seasoningCayenne Pepper (optional)

Directions

Roast (1 hr 375) Spaghetti squash (cut in half, sprinked with avacodo oil, salt and pepper) and once cooked all to cool and then using a fork shred squash flesh.
Brown beef, mushrooms and onions with italian seasonings
Once browned - turn down heat and add Marinara (and cayenne - if using) - simmer
defrost spinach, drain and mix with ricotta and garlic powder
layer ingredients in 3 9x13 baking pans,
reserve about 1/2 the cheese to be put on top at end of baking
Bake at 350 for 50 minutes
Top with remaining cheese
Bake additional 10 minutes or until cheese browns slightly.

Serving Size: makes about 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user EVILCECIL.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving