Spaghetti Squash Lasagna

Team: Italian Bobcats

Host School: Berlin Elementary School

Age Group: Middle School

SAUCE

2 tsp oil

1 medium onion

3 cloves grlic

1 (28 oz) can crushed tomato

1/4 tsp red pepper flake

2 tsp Italian seasoning

1 1/2 tsp salt

1/2 tsp pepper

FILLING

1 15 oz container ricotta cheese

8 oz bag fresh spinach

1 lg egg

1 1/2 cups mozzarella cheese

1/3 cup grated Parmesan cheese

2 medium spaghetti squash

SAUCE

Heat 2 tsp oil in pan. Add onion and garlic and cook for 5 min until partially softened

Stir in tomatoes, Italian seasoning, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper

Simmer sauce for 15-20 minutes until thickened

FILLING

Cook squash in microwave 5 minute increments When done let set 10 minutes then string with a fork

Mix the ricotta cheese, 1tsp salt, egg, spinach and 1/4 tsp pepper together in large bowl

Using cheese cloth squeeze all the liquid out of the spaghetti squash. Mix it into the cheese mixture

Heat oven to 375

ASSEMBLING

Spread 1 cup of sauce on bottom of casserole pan then place a layer of the cheese filling evenly over the sauce

Add a layer of mozzarella then a layer of sauce. Repeat this for two more layers topping last layer with mozzarella and grated Parmesan cheese

Bake in oven for 35 minutes until cheese is melted.