Monday, May 3, 2010

Spaghetti Squash Lasagna

Layer 1:

1 spaghetti squash, cooked and drained well (350 for 45 minutes in the oven, flesh side down in a pan, rubbed with olive oil, cool and scrapped out)
1 jar of Ragu, light alfredo sauce

Layer 2:
1 package of mild italian sausage, decased, cooked in 1 T. olive oil
1 1/2 cups Ragu, tomato sauce (any kind, I always get the Parmesan-Romano cheese flavor)

Layer 3:
1 pint of ricotta
2 T pesto
1 egg
1/2 t. pepper
1/2 t. salt or less

Layer Spaghetti Squash, then Sausage and Tomato sauce, then ricotta.  Top with the following:
1 c. mozzarella and 1/2 c. Parmesano-Reggiano cheese

Bake at 375 for 40-45 minutes.  Serve with cheesy garlic bread. 

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