I have a confession. Well, actually I have two I suppose. The first is that I don’t own an 8×8 or 9×9 pan so hence why my lasagna looks like a pie (and sheet pan was way too big for this). Might need to change that… The second is that I haven’t made lasagna since moving to Boston. Crazy, right? After assembling and making Spaghetti Squash Lasagna, I realized I’ve been missing ricotta in my life. I made a homemade red sauce in the slow cooker (recipe here, minus the meatballs and plus a hearty amount of red pepper flakes) and cooked the spaghetti squash ahead of time. The key to keeping this a true lasagna is removing the excess water from the spaghetti squash. Then you can really pack the squash to make a thick layer Then you can layer to your heart’s desire. This lasagna is lightened up with less cheese, chicken sausage and swapping noodles for spaghetti squash. Ignore the poorly plated end result because a) it was too dark to take a picture of the whole pan and b) the slice is an odd shape thanks to the pie pan, but I assure you that it’s truly fullllll of flavors.
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