This is one of those fairly easy to do, few ingredient Italian-style dinners, relatively healthy and quite tasty. Nothing too out of the ordinary with respect to flavor profiles, but in this case that's part of the allure of this delicious and satisfying lasagna with the light sweetness of spaghetti squash.
Recipe from I heart vegetables.
-1 medium spaghetti squash
-1/2 jar spaghetti sauce
-small container ricotta cheese
-3/4 cup shredded mozzarella
-1/4 cup Parmesan cheese
-2 basil leaves, chopped
Start by roasting the spaghetti squash at 425 degrees, cut in half longitudinally and upside-down and sprayed lightly with cooking spray, for a little bit longer than an hour. Let rest for a few minutes.
In a 9x9 glass baking dish, spread out a spoonful of tomato sauce on the bottom. Scoop spaghetti squash with a spoon from one half and spread this evenly across the dish. People say to use a fork, but a spoon in my opinion is the tool for this job. Top the squash with ricotta cheese, about four "dollops" will do to cover it. Spread more sauce, the second half of the squash, more ricotta, yet more sauce, and lastly an even and thorough sprinkling of mozzarella and Parmesan cheeses. Bake at 400 degrees for 20 minutes. Allowing a few minutes to solidify, the lasagna should be divisible into pieces. Serve with fresh basil.
The spaghetti squash in this dish is not like pasta, but the resulting layers held up well, and are a fantastic vehicle for the classic flavors and richness of a lasagna.