spaghetti squash lasagna

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)

Cooking time includes 1 hour for spaghetti squash and 1 hour for assembled lasagna

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.