Spaghetti Squash Lasagna

I've made a number of different versions of lower carb lasagna but this one was my husbands idea and it was so delicious!  It was definitely the best yet.  I fixed it for his birthday this week.

Spaghetti Squash Lasagna

Cook:
3 large spaghetti squashes
(I cook for 3 or so hours in regular oven @ 350 in a baking pan with water in the bottom & cover with foil.)
when cool, scoop out seeds with large spoon
scoop spaghetti squash out of skin
 
Fry:
4 lbs hamburger fried with salt and pepper to taste
2 chopped onions
 
Fry:
1-2 lbs Italian sausage (not in casing).
 
Combine In large bowl:
spaghetti squash
48 oz cottage cheese (a big container from Costco works great)
1 cup Parmesan cheese
2 tbs Italian seasoning blend
2 tsp garlic powder
7 eggs
Stir well
 
Combine In 8-quart pan on stove top and heat together:
Cooked hamburger
Cooked sausage
2 - 2 lb jars Kirkland Marinara (or Rao’s)
 
Spray large stainless steel lasagna pan (or use two 9x13 pans) with Olive Oil or Avocado Oil spray.
 
Layer:
Squash and Cheese Mixture
meat sauce
mozzarella
 
I got two layers of each in my big lasagna pan, splitting the sauce and meat & marinara mixture in half to make layers.
 
Cook in 350 oven for 1 hour or until bubbly on the sides.

This is so yummy!  Once again, I put leftovers in single serving size containers (I like Rubbermaid 1/5 cup containers) and put them in the freezer.  That's just how it works best for us to use them.