Spaghetti Squash Lasagna

This is a lighter version of a traditional lasagna dish, and everyone in our family loves it. Spaghetti squash replaces the usual lasagna noodles, and is layered with ricotta cheese, mozzarella and marinara sauce.

Ingredients:

2 cups marinara sauce
3 cups roasted spaghetti squash*
1 cup part-skim ricotta
6 oz part-skim mozzarella, shredded

*For directions on how to roast spaghetti squash, click here 

Directions:

1. Preheat oven to 375 degrees
2. Ladle 1 cup marinara sauce on bottom of dish
3. Top with 2 cups of cooked spaghetti squash, spreading evenly
4. Top with 1 cup ricotta, remaining sauce and mozzarella cheese
5. Cover with foil and bake 15-20 minutes (until cheese is melted and edges begin to bubble).
6. Uncover and cook for an additional 5 minutes. Serve immediately and enjoy!


Original recipe found here 

Notes:
1. I usually double this recipe to make a large batch. Everyone gobbles the dish up (especially our toddler) so it's nice to have a lot, and then some for leftovers. I will usually just use an entire spaghetti squash to fill a 9x13 pan (and if the squash is big enough, I'll have enough for an 8x8 pan in addition). I eyeball the amount of sauce and cheese as I layer the ingredients in the pan. That's the beauty of this recipe; it is not exact at all, so it's flexible with amounts used. Pretty hard to mess up, which is a big perk of this meal. Delicious, yet easy. 
2. This dish makes great leftovers, and freezes well for a meal to use on busy days.