Spaghetti Squash Lasagna Review
We had the spaghetti squash lasagna tonight from the recipe that was posted here a few days ago. Other than being a little liquidy at the bottom, this lasagna was terrific. We skipped the red peppers and my wife added a layer of ricotta cheese (her favorite) and I was worried that it would be gross. All 5 of us who ate it were thrilled that it had good texture and really satisfying flavor. Ten thumbs up!
RP
RP
I am glad to hear - I plan to make it this week!!
(deactivated member)
on 1/8/09 10:37 pm - MN
on 1/8/09 10:37 pm - MN
Oh thanks for posting your review RP! I plan on making it this weekend and can't wait to try it! Good to hear about the variation you tried! Did you feel like it was a good alternative to "regular" lasagna?
My wife made it and it turned out awesome...very tasty and very filling. She did the following modifications:
1 zucchini chopped added to the veggies
1 carton of ricotta cheese
mixed in one egg and the parmesan cheese and some parsley and layered that. Sprinkled garlic salt on the bottom layer of squash
I don't know if I translatted that properly, but you probably get the gist.
Tons of leftovers....
1 zucchini chopped added to the veggies
1 carton of ricotta cheese
mixed in one egg and the parmesan cheese and some parsley and layered that. Sprinkled garlic salt on the bottom layer of squash
I don't know if I translatted that properly, but you probably get the gist.
Tons of leftovers....
Okay -- I've looked and looked and looked but I can't find the original recipe posting -- can someone direct me to it please... I love a good lasagna!!!
Thanks.....
Thanks.....
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Spaghetti Squash Lasagna
1 Medium spaghetti squash (2.5 lbs)
1 lb of ground sweet Italian sausage (turkey or pork)
1 1/2 cups of sliced fresh mushrooms
1 medium red pepper, chopped
1/2 of a medium onion, finely chopped (about 1/3 cup)
4 cloves of garlic, minced
1 tsp dried Italian seasoning
1 large jar of favorite prepared spaghetti sauce
1 package of shredded mozzarella
1/4 cup of shredded or grated fresh parmesan cheese
Pierce the whole spaghetti squash with a knife in the several places, place it on a baking sheet and bake at 375 degrees for about 1 hour and 15 minutes. Allow the squash to cool, then cut in half and scoop out the seeds and discard, then using a fork, pull the spaghetti-like flesh from the walls of the squash and set aside in a bowl (I do this entire step the night before and store the cooked squash in the fridge).
Preheat the oven to 350 degrees. In a large skillet, sauté the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring your break up the sausage throughout. Drain off any fat.
Coat your lasagna pan with some sort of non-stick spray or lightly rub it with olive oil. Spread half of the squash in the dish, add half of the sausage mixture, sprinkle with 1/2 tsp of the Italian seasoning. Top with half of your jar of sauce and half of the bag of mozzarella cheese. Repeat with a second layer like this, except add the parmesan with the mozzarella on top. Bake for 30 minutes. Let stand 10 minutes before serving.
1 Medium spaghetti squash (2.5 lbs)
1 lb of ground sweet Italian sausage (turkey or pork)
1 1/2 cups of sliced fresh mushrooms
1 medium red pepper, chopped
1/2 of a medium onion, finely chopped (about 1/3 cup)
4 cloves of garlic, minced
1 tsp dried Italian seasoning
1 large jar of favorite prepared spaghetti sauce
1 package of shredded mozzarella
1/4 cup of shredded or grated fresh parmesan cheese
Pierce the whole spaghetti squash with a knife in the several places, place it on a baking sheet and bake at 375 degrees for about 1 hour and 15 minutes. Allow the squash to cool, then cut in half and scoop out the seeds and discard, then using a fork, pull the spaghetti-like flesh from the walls of the squash and set aside in a bowl (I do this entire step the night before and store the cooked squash in the fridge).
Preheat the oven to 350 degrees. In a large skillet, sauté the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring your break up the sausage throughout. Drain off any fat.
Coat your lasagna pan with some sort of non-stick spray or lightly rub it with olive oil. Spread half of the squash in the dish, add half of the sausage mixture, sprinkle with 1/2 tsp of the Italian seasoning. Top with half of your jar of sauce and half of the bag of mozzarella cheese. Repeat with a second layer like this, except add the parmesan with the mozzarella on top. Bake for 30 minutes. Let stand 10 minutes before serving.
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