In the times of inflation, I find it a good time to use up what I’ve had around the pantry, refrigerator and freezer. It costs nothing more to use what we might have otherwise thrown out because it is outdated. This whole meal cost us less than $10 and filled a 12×18 lasagna pan!

Today I made a spaghetti squash lasagna with 2 lbs of ground beef I had purchased from a farmer (1/4 cow) and it’s been in my freezer since July 2021. It’s hard for us to use all that meat, that fast, so we rely on it when we want to make something with meat.

This is a 12X18 pan, of course stainless steel!

RECIPE

Spaghetti Squash Lasagna with Meat

• 1 medium spaghetti squash, quartered, cooked waterless in Lifetime Cookware 6 qt. dutch oven on top of stove, no water
• 2 lbs. lean ground beef
• 2 medium onions, diced
• 2 cans Hunts garlic and herb spaghetti sauce
• 2 bay leaves
• shakes of Oregano, Chili powder, Tarrigon, Rosemary, dried Kale Flakes and Chipotle Pepper, to taste
• 2 ea; Aldi’s extra-sharp Cheddar , Swiss and Mozzerella cheeses, grated on a coarse cheese grater
• 15 oz size low-fat Crystal Farms ricotta cheese

Preparation:

1st quarter a spaghetti squash, using a cold 6 qt. Lifetime Cookware Dutch oven, line the bottom thickly with a very wet paper towel. Lay quartered squash on top of towel, cover pan and cook on top of stove on medium heat until lid spins from the heat and moisture. Turn stove to low, making sure lid is still hot but not spitting moisture on to stove top. Cook about 35 minutes on low or until squash is ready to shred with 2 forks.

While spaghetti squash is cooking, prepare sauce by browning the ground beef (no added grease) in a Lifetime Cookware 4 qt. Dutch oven w/lid. Chop the beef in to very small pieces and drain off any grease. Add the next ingredients up through the spices once the ground beef is browned. Let cook as long as you like, but the longer the more flavorful it will be because you are letting the spices absorb.

To Assemble:

Using a 9×13, (yes, Lifetime Cookware makes one of these in Stainless Steel) or an 11×16 or 12×18 pan with sides, layer in some sauce, shredded squash, all the Ricotta Cheese, more shredded squash, more sauce, shredded cheeses, squash, sauce, cheese, etc. until used up but cheeses being the last layer.

Bake in the preheated oven at 350 degrees for about 20 minutes or until the cheese has melted on the top and pan is heated through.

To Serve

Let pan sit for 10 minutes and then slice out and serve with crusty bread or with a baked potato and lasagna atop the potato.