Meatless spaghetti squash lasagna

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (24 ounce) jar of spaghetti sauce
• ¾ cup fresh mushrooms
• 1 cup fat-free ricotta cheese
• 1 cup 2% shredded mozzarella cheese, divided
• 1 egg

Cook

Heat oven to 350°F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side-down on the baking sheet. Bake 35 minutes. Remove from oven and cool. Meanwhile, spray a medium saucepan with cooking spray and sauté onion and 2 cloves of garlic until golden. Stir spaghetti sauce into onion and garlic mixture. Cook for 10 to 15 minutes over medium heat to thicken the sauce.

Mix ricotta, ¾ cup of the shredded mozzarella cheese, and beat in the egg. Add 1 clove minced garlic. Remove squash strands with a fork, but keep the shells. Layer each squash shell with a layer of sauce, a layer of spaghetti squash, a layer of mushrooms and a layer of cheese, using one-third of ingredients. Repeat layers two more times until the shells are filled. Top with remaining mozzarella cheese. Bake for 50 minutes or until the cheese is melted.