Spaghetti Squash Lasagna

Directions

1. 1
   Cut squash in half and lay face down on a greased cookie sheet.
2. 2
   Bake 30-35 minutes or until squash is tender.
3. 3
   Scrape with fork to remove squash in strands.
4. 4
   Hint: Wrap in paper towels and refrigerate for a few hours or overnight to absorb excess moisture.
5. 5
   Stir diced tomatoes and jarred sauce together in saucepan and heat on stove.
6. 6
   Cook ground sausage in a skillet on medium-high heat until browned.
7. 7
   Add peppers; saute for a few minutes, then add onion and garlic.
8. 8
   Saute for a few more minutes.
9. 9
   Drain grease, if needed.
10. 10
    In separate bowl, mix 2 cups cottage cheese with 1 cup shredded cheese.
11. 11
    Set aside.
12. 12
    In large bowl, mix together squash, pasta sauce and tomatoes.
13. 13
    Set aside.
14. 14
    In greased 13x9x2-inch baking dish, spread 1/3 of the squash mixture evenly.
15. 15
    By layers, add half cheese mixture, half sausage, a third of the squash mix, remaining cheese mixture, remaining sausage and the remaining squash.
16. 16
    Spread 1 1/2 cups of sauce over the top.
17. 17
    Add 1 cup of Italian cheese blend over sauce.
18. 18
    Top with Italian seasoning.
19. 19
    Bake at 350 degrees for 30 minutes.
20. 20
    Let rest 15 minutes before serving.