SWEET SAUSAGE LASAGNA RECIPES

Steps:

• Preheat oven to 375° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper.  Pour in marinara sauce and bring to a simmer. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until spinach is wilted. Remove from heat.  Spread a thin layer of marinara mixture evenly across the bottom of prepared dish. Layer sweet potatoes on top of sauce, slightly overlapping. Spread about ⅓ of ricotta mixture over sweet potatoes then pour ⅓ of remaining meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella and remaining ¼ cup Parmesan.  Let rest 10 minutes, then garnish with parsley before serving.

Steps:

• Preheat oven to 400ºF.
• Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
• If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. This method is faster but it will be more watery.
• While the spaghetti squash cooks, in a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
• In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
• Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
• When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
• When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
• When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
• Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
• Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.