Spaghetti Squash Lasagna

This is a great gluten free alternative since there is no pasta in this recipe. I also do not use eggs, but you could add an egg to the ricotta cheese if you wanted. You could add ground beef to the spaghetti sauce if you preferred. 

1-2 spaghetti squashes, cooked, pulp scooped out
2 cups of spaghetti sauce, preferably homemade
1 cup homemade Ricotta cheese (see my recipe on this blog)
Parmesan cheese, optional
Mozzarella cheese, optional

In a small glass pan, layer the cooked squash and alternate with the spaghetti sauce and ricotta cheese. Top with more ricotta, Parmesan and mozzarella cheese (if desired) and bake at 350 degrees for about 10 minutes or until cheese is melted. Take care not to burn it or cook too long to dry it out.

This is really delicious and so nutritious!