How to use (and hide) and entire spaghetti squash in a lasagna (or 3)

Disclaimer this is not an authentic lasagna neither is it an authentic bechamel sauce.

Well I may have said we got 95 spaghetti squash this year, I have sold some, given away some but we still have around 40 left, so right at the moment everything is coming with spaghetti squash, here is one of my takes on lasagna for the freezer which managed to use an entire squash

Ingredients
1kg beef mince
1 spaghetti squash of about 1kg
Many small and pathetic onions 600g after peeling
2 small bulbs of garlic (40g)
3 jars of tomato juice (900ml)
Salt
Pepper
Herbs of your choice, I used thyme, bay, sage and oregano
Worcester sauce/mushroom ketchup
Lasagna plates

Then the sauce
Butter about 50g
Flour  3tbs you may need a bit more
Milk 1.5L
Cheese 100g Any old scraps will do, but if it is mild cheese you will want more.
Salt and white pepper
bay leaves 2

It's not an exact recipe, all the amounts can change the veg can be subbed and so can the meat.
Brown off the meat and onions, you'll get enough fat from the mince that you won't need to add any, stab lots of holes in the squash microwave it for 13 minutes flip once during cooking, alternativly cut in half and bake in the oven for 30-40 minutes. Add all the ingredients to your pot and simmer for 1-2 hours the longer the better, you may need to add a couple of jars of water.

While it's cooking make the bechamel melt the butter, fry off the flour, add the bay leaves pour in the milk and bring to a simmer, if it's thick enough add the grated cheese if it isn't then mix some more flour with a bit of water and add until it is thick enough

Assemble your collection of second hand dishes.

You can see the finished sauce here, all trace of squash has vanished. Layer the lasagna up finished off with a layer of pasta and then sauce. If you want you can add some grated cheese on top.


Wait until cool and place in the freezer, or eat all 3 now, I won't judge. To reheat take them out of the freezer and place into a COLD oven, set the oven to 150C fan and bake for 30-40 minutes depending on the size of your dish.

Mushroom ketchup cool!

Bumping this post up cause it is deeeeelish! I just made it-so good! (Warning do not use chicken in it, it tastes weird and is very watery. Ground turkey crumbles are yummy though!)

Love these kinds of dishes.  Last night made 'Scrap' lasagne.....found some remaining swiss chard, kale, and eggplant in the fridge, put there when the teen temps hit the garden, and mixed in with tomato sauce, peppers, mushrooms, onion/garlic and spices.  Faux ricotta was a package of firm tofu blended with lemon juice, basil, olive oil, and nutritional yeast....all salted and peppered to taste.  Noodles were pre-cooked before layering all together and topped off  with almond flour 'parmesan' (almond flour and salt + nutritional yeast + lactic acid/lemon juice).  It was the largest first-test hot-dish baked in a new wood-fired cookstove installed this past summer.