A healthy alternative to traditional lasagna.
Preheat oven to 400 degrees.
Cut squash in half lengthwise. Drizzle with 2 Tablespoons oil and sprinkle with salt and pepper.
Place cut side down on parchment or foil lined baking sheet.
Roast for 45-55 minutes or until very tender.
Once squash is cooked allow it to cool for a few minutes. Then shred the inside with a fork.
While squash is cooking begin the bolognese.
Heat remaining 2 Tablespoons oil in a large pot over medium high heat.
Saute vegetables, carrots, celery, bell pepper, onion until sightly tender, about 5-6 minutes.
Add red pepper flakes and sausage. Cook until sausage is no longer pink, about 8 minutes.
Add dried basil, dried oregano, garlic and tomatoes, water and salt.
Simmer for about 20 minutes and taste for seasoning. Depending on what brand of tomatoes you use you might need to add more salt. San Marzano tomatoes are not as acidic so require more salt.
Combine the shredded squash with the sauce (in the sauce pot). Mix well.
Spray a 9x13" baking dish with cooking spray.
Spread half of squash/sauce in the bottom of the dish. Top with half the mozzarella and Parmesan, the rest of the squash/sauce and then the rest of the cheeses.
Bake uncovered for 30 minutes or until bubbly. Let cool about 10 minutes.