Ingredients
Scale
- 30 Slices Mozzarella Cheese
- 1 large jar (40 Oz) Rao's Marinara sauce
- 32 Oz Whole Milk Ricotta Cheese
- 1.25 kg Spaghetti Squash, cooked (2 large Spaghetti Squash)
- 3 Lbs Ground Beef
Nutrition
Serving size: 1/12 Calories: 711 Fat: 59 Carbohydrates: 15 Fiber: 2 Protein: 43
Directions
- 1. Preheat oven to 375
- 2. Carefully split the Spaghetti Squash and lay face down into large glass dish and fill with water until the meat portion of the squash is covered
- 3. Bake for 45 minutes or until the skin can easily be forked
- 4. While the Spaghetti Squash is cooking, start by browning the meat
- 5. Add the meat to a large saucepan and add the marinara sauce, set aside when hot and combined
- 6. When the Spaghetti Squash is done, use a fork and gloves, scrap the meat of the squash to from spaghetti
- 7. Assembly the lasagna in a large greased pan, start with a layer of Spaghetti Squash, then the meat sauce, then slices of mozzarella, then ricotta, then repeat until ingredients are exhausted
- 8. Bake for an additional 35 minutes or until the liquids are bubbling and the top layer of cheese is browning