• To Prep: Preheat oven to 375°F.

Cook the Spaghetti Squash

• Slice the spaghetti squash in half, then place face-down on a rimmed baking sheet or in a casserole dish.
• Add 1 cup of water to the baking sheet and bake spaghetti squash for 40 minutes, until all of the water is evaporated.
• Allow the spaghetti squash to cool until you can safely handle it.

Prepare the Filling

• Add olive oil to a large saucepan over medium heat. Once the oil is hot, add the diced onion and cook for 3-4 minutes, until translucent and soft. Add the minced garlic and cook for an additional minute.
• Add the crushed tomatoes, stirring to combine. Cook until the tomatoes are hot throughout, about 3 minutes.
• Stir in the Italian seasoning.
• Add the ground beef and stir to combine. Cook until the ground beef is hot (about 5 minutes), breaking up any large clumps so the sauce has a consistent texture.
• Add the cottage cheese and stir to combine. Remove from heat.

Layer the Lasagna

• Grease a 9” x 13” casserole dish. Scoop out one of the spaghetti squash halves and spread the spaghetti squash in the bottom of the casserole dish.
• Spread half the meat sauce on top of the squash.
• Sprinkle with 1 cup of shredded mozzarella.
• Repeat this process to make one more layer of each, but finish with 2 cups of shredded cheese on top.

Bake

• Cover the casserole dish with foil and bake for 30 minutes.
• Take the lasagna out of the oven, remove the foil and use a paper towel to dab up any moisture on the top of the lasagna, if needed.
• Set oven to broil and return the lasagna to the oven. Broil for 3-5 minutes until the top layer of cheese is lightly golden and bubbly.