BEST SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place each squash half cut-side down on the prepared baking sheet.
• Bake in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Transfer to a colander and place over a bowl to drain.
• While squash is baking, heat olive oil in skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add sausage, breaking it up with a sturdy spoon to remove clumps. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Stir Worcestershire sauce, Italian seasoning, and 1 teaspoon salt into the sausage mixture. Add crushed tomatoes, reduce heat to low, and simmer for 30 minutes. Add wine and cook for another 30 minutes.
• Mix ricotta cheese, Parmesan cheese, basil leaves, remaining 1 teaspoon salt, and pepper together in a bowl.
• Layer 1/2 of the shredded spaghetti squash, 1/2 of the ricotta mixture, and 1/2 of the meat mixture in a 4-quart glass baking dish. Repeat layers once more, and top with mozzarella cheese slices.
• Bake in the preheated oven, turning halfway through, until cheese is golden, about 1 hour.
• Remove from the oven and immediately top with thin basil slices. Allow to cool for about 10 minutes before slicing and serving.