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Spaghetti Squash Lasagna
Nb persons: 6
Yield:
Preparation time:
Total time:
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| one small | cooked Spaghetti Squash |
| 1 Tbs. | butter |
| 1 | egg, beaten |
| 1/4 cup | grated parmesan cheese |
| 1/2 lb | lean ground beef |
| 1/2 cup | onion, chopped |
| 1/2 cup | green pepper, chopped, (optional) |
| 2 cloves | garlic minced |
| 1/2 tsp fennel seed or marjoram) | |
| 8 oz | tomato sauce |
| 1 tsp | dried oregano |
| 1 cup | cottage cheese |
| 1/2 cup | shredded mozzarella cheese |
Preheat over to 350*. Cook pasta according to directions; drain well. Return to saucepan; stir in butter until melted. Stir in egg & parmesan. Spray 9? pie plate with nonstick spray. Press spaghetti onto bottom and up sides of pan, forming a crust. Cook beef, onion, pepper, garlic, & fennel seed in saucepan until onion is tender, and meat is no longer pink; drain fat. Stir in tomato sauce and oregano; heat through. Spread cottage cheese on bottom and up sides of crust (spaghetti). Spread meat mixture over cottage cheese; sprinkle mozzarella over meat mixture. Bake uncovered 20-25 min. Let stand 5 min, and cut into wedges to serve. Serves 6
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