I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather than use slices I made the squash in the traditional way, raking the squash strands from a cooked spaghetti squash. My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and bake, cut side down, for about 25 to 30 minutes at 375 degrees. I put half of the squash in the bottom of the pan, added half the sauce and topped with the ricotta cheese mixture. Another layer of squash, more sauce, the Parmesan cheese and some additional mozzarella completed the lasagna. The addition of Italian sausage would be great. This vegetarian and gluten free meal will grace our table again!
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I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather...