Spaghetti Squash Lasagna

1. 1

   Cut squash in half and lay face down on a greased cookie sheet.

2. 2

   Bake 30-35 minutes or until squash is tender.

3. 3

   Scrape with fork to remove squash in strands.

4. 4

   Hint: Wrap in paper towels and refrigerate for a few hours or overnight to absorb excess moisture.

5. 5

   Stir diced tomatoes and jarred sauce together in saucepan and heat on stove.

6. 6

   Cook ground sausage in a skillet on medium-high heat until browned.

7. 7

   Add peppers; saute for a few minutes, then add onion and garlic.

8. 8

   Saute for a few more minutes.

9. 9

   Drain grease, if needed.

10. 10

    In separate bowl, mix 2 cups cottage cheese with 1 cup shredded cheese.

11. 11

    Set aside.

12. 12

    In large bowl, mix together squash, pasta sauce and tomatoes.

13. 13

    Set aside.

14. 14

    In greased 13x9x2-inch baking dish, spread 1/3 of the squash mixture evenly.

15. 15

    By layers, add half cheese mixture, half sausage, a third of the squash mix, remaining cheese mixture, remaining sausage and the remaining squash.

16. 16

    Spread 1 1/2 cups of sauce over the top.

17. 17

    Add 1 cup of Italian cheese blend over sauce.

18. 18

    Top with Italian seasoning.

19. 19

    Bake at 350 degrees for 30 minutes.

20. 20

    Let rest 15 minutes before serving.

* Per serving · 4 servings · Values may vary.