Satisfying comfort food without the guilt! This gluten free lasagna uses spaghetti squash in place of noodles for hearty comfort food that is light and delicious. My kids even declared this better than traditional lasagna!
Cuisine American, Italian
Keyword Clean Eating, Gluten Free
Prep Time 30minutes
Cook Time 1hour15minutes
olive oilto taste
salt and pepperto taste
For Meat/Sauce Mixture
1lbground Italian sausagemild
3tbspfresh parsleychopped, divided
114.5 oz candiced tomatoesundrained
115 oz cantomato sauce
For Cottage Cheese Mixture
116 oz containercottage cheese
1/2cup Paremsan cheesegrated, divided
Preheat oven to 400 degrees F.
Slice spaghetti squash in half using a large knife and carefully rocking it back and forth. Scoop out the seeds and strings using a spoon and discard. Pierce the flesh with a fork several times. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees F for 40-45 minutes until al dente.
In a skillet over medium heat, cook Italian sausage, onion and garlic until no longer pink. Drain grease.
Stir in 2 tbsp of parsley, basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occassionally. Reduce heat to low and simmer uncovered.
Mix cottage cheese, 1/4 cup of Parmesan cheese, oregano and remaining 1 tbsp of parsley in a medium bowl and set aside.
Once spaghetti squash is finished baking, remove from oven. Use two forks to fluff the squash out into "noodles". Repeat with other half.
In a 9x13" oven safe baking dish, spread 1/2 the sausage/sauce mixture on the bottom of the dish. Top with a layer of spaghetti squash. Spread half the cottage cheese mixture over the top. Sprinkle with 1/2 of the mozzarella cheese.
Repeat layers, ending with mozzarella and remaining 1/4 cup of Paremsan cheese. Sprinkle with Italian seasoning if desired.
Bake 30 minutes att 400 degrees F or until hot and bubbly. Remove from oven and slice. Use a large spoon to scoop out a hearty portion.