Spaghetti Squash Lasagna

PLEASE READ THIS AND THE NOTES AT THE BOTTOM: This recipe is very forgiving!  I mean, can you really go wrong with any combination of sauce, cheese and noodles?! Use the ingredient amounts as a guide and taste each layer as you go.  Adjust seasonings and layer amounts according to your liking and ENJOY!

Squash Layer:

1. Heat oven to 400 °F (204°C) degrees.
2. Cut the squash lengthwise and scoop out the seeds.
3. Cover a baking sheet with aluminum foil (optional for easy clean up) and place squash cut side down on the sheet.
4. Bake for 40-45 minutes or until the squash is tender but not mushy.
5. Allow squash to cool for 10 minutes.
6. Using a fork, scrape out the noodles into a large bowl.  Allow to cool for another 10 minutes.
7. VERY IMPORTANT! Once the noodles are cool enough to be handled, grab small handfuls and squeeze out as much liquid as you can.  DO NOT SKIP THIS STEP!  If you don’t remove the liquid, your lasagna will end up swimming in squash water after you bake it.
8. After all of the liquid has been removed, toss the noodles with salt, pepper, garlic powder and/or Italian seasoning.  Taste and adjust spices to your liking.

Sauce Layer:

1. While the squash is roasting, start the sauce.
2. Dice 1/2 cup onion and sauté in a large pan for 5 minutes or until soft.
3. Add 1 lb ground meat, if using, and brown until cooked through.
4. Add the jar of marinara sauce or other homemade sauce.  Allow sauce to simmer while you prepare the cheese layers.

Cheese Layers:

1. Place dry curd cottage cheese and up to 1/4 cup SCD legal yogurt or almond milk into a large glass bowl.
2. Using a hand mixer, whisk the cheese and yogurt/milk until creamy.  This step is not required, but I find that it makes the cheese easier to spread into a layer this way.  Also, the creamy texture more closely resembles traditional ricotta cheese.
3. Once creamy, add fresh or dried parsley, salt and pepper.  Taste and adjust seasoning to your liking.
4. Shred 1-2 cups parmesan, cheddar or provolone cheese.

To Assemble & Bake Lasagna:

1. Preheat the oven to 350°F (180°C)
2. Use a 9×13 inch ( 22,5 cm x 32 cm) glass baking or casserole dish.
3. Spread half of the squash evenly on bottom of the dish and press firmly to create a solid-ish base.
4. Spread half of the creamy cheese mixture on top of the noodles.
5. Spread half of the sauce on top of the cheese.
6. Sprinkle half of the shredded cheese on top of the sauce.
7. Repeat steps 2-5.  Your lasagna should end up with 2 layers of each type.
8. ‍‍Bake your lasagna in a 350 °F (180°C) degree oven for 30 minutes or until it is bubbly on the sides and the cheese is melted and golden brown.
9. Allow the lasagna to cool for 10 minutes before devouring!