1 cups Cottage cheese
1/2 cups Parmesan cheese
1 lb Lean ground meat
1/2 tsp Salt
1/2 tsp Garlic powder
1 tsp Italian seasoning
1 (28 oz) can Crushed tomatoes
2 Spaghetti squash
1 cups Liquid egg whites
Topping:
1/2 cup Shredded mozzarella
The estimated total time to make this recipe is 45-55 Minutes
Prepare spaghetti squash as desired, (either microwave or oven). Remove seeds and discard, then remove the strands by scraping with a fork strands. Place in a bowl.
Spray a medium/large skillet with cooking spray and cook meat over medium high heat, breaking it up as it cooks, for about 5-7 minutes, or until browned.
Add cooked ground meat to the bowl with spaghetti squash, along with everything else for the lasagna. Stir well to combine, until all of the ingredients are well incorporated.
Pour everything into a 9x13 inch baking dish sprayed with cooking spray. Bake at 425 degrees for 50 minutes - 1 hour uncovered (if you topped with mozzarella, cover with foil for the first 30 minutes of baking, then remove foil for the rest of the time). Remove from oven once lasagna is set and browned on top. Let cool for at least 10-15 minutes before cutting into. Enjoy!
Serves 8
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