I used to love making lasagna back when I ate carbs. It's so easy to layer it up and it makes a super hearty meal.





I’ve tried making it with eggplant before but it just wasn’t the same. However, I was in the grocery store the other day and got the bright idea to make lasagna out of Spaghetti Squash!





I’m always looking for new lunch ideas so I thought I’d make this one into a 5-day recipe, meaning it will make lunch for the entire week for my wife and me.





It turned out amazing and I think this might be one of my favorite meals













I’m showing three Spaghetti Squash but after cooking it all up, I think you’d only need two.





In case you’re wondering, the above is 4.241 kg of raw Spaghetti Squash which yielded 2.303 kg of cooked Spaghetti Squash.





In general, you get about half the weight of the Squash in terms of yield.





I ended up using 1.224 kg of Spaghetti Squash for this recipe which is 2.25kg of raw Spaghetti Squash if you want to just buy that at the store.





Start by carefully cutting the Spaghetti Squash in half and reaming the insides out much like a pumpkin.

Then place the Spaghetti Squash cut side down in a baking dish with water covering the meat part.





Cook for 45 minutes at 375 degrees. If you have a different, favorite way to prepare Spaghetti Squash, go for it! It doesn’t matter as long as you’ve got the correct amount in the end.





This stuff is magic. It's called Spaghetti Squash because, as you can see, when you scrap at it with a fork it breaks apart and looks almost exactly like Spaghetti!

Note: these things are really hot out of the oven, I normally use an Ove Glove to hold it but my wife has hands of steel









While the Spaghetti Squash is in the oven, we can work on the sauce. For this recipe, I used 3 Lbs of 75% ground beef.





I have a huge 15″ skillet that I use or you can break it into two batches. Next time I wouldn’t go with 75% beef though, it just cooked out and it didn’t add much compared to 85%.





Here’s the browned beef.





Transfer the beef to a pot and add the Marinara Sauce.

You’re just combining them here so you can cook it for about 5 minutes and then shut it off until you are ready for assembly.





Now, take a large baking dish and start the assembly process. The first layer is going to be the noodles.





My thoughts were that you want the liquid to seep down so I started with the noodles.





Make it as thin as possible so you can fit more layers.





Next, carefully add a layer of the meat sauce.





Then add 15 slices of cheese.









Then spread the Ricotta over the cheese. After this, repeat for another layer! I was only able to fit two full layers but it went right to the top.





Here’s a pic of the finished casserole and as you can see, it has a nice golden brown crust on the cheese and the ingredients have melded together.









Here’s a shot of the finished product packaged up and ready for lunch! I recommend letting the casserole cool down a bit before breaking up and storing so that it comes out whole.







