Preheat oven to 350°.

Cut spaghetti squash in half length-wise and scoop out the seeds. Sprinkle cut sides of squash with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Choose a baking pan large enough to easily hold both halves of the squash and add enough water to the pan to reach 1/2″ up the side. Place the squash halves, cut-side down, in the water and cover pan with aluminum foil. Bake for 45-50 minutes. Squash is ready if it “gives” under a little pressure from your finger on the skin side. Remove from oven and remove foil (be careful as steam will escape as the foil is removed). Place the squash halves on a cutting board, cut side up, and cool until easy to handle.

Bring in the kids: this step is fun! Take a fork, turn it over so the prongs point down, and drag the fork across the inside of the squash. The “noodles” will separate as you drag the fork gently through the squash.

Put the “noodles” in a large bowl, drizzle with 1 tablespoon of olive oil and use a fork (or your hands) to toss with half of the minced garlic, 1 tablespoon of Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Brown ground meat with remaining minced garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of pepper and crushed red pepper (if using); drain. 

Spread 1/3 of the squash on the bottom of the pan. Place a single layer of sliced tomatoes on top. Sprinkle 1/2 of the ground meat mixture on top of tomatoes and 1/3 of the cheese(s) over the meat. Repeat all layers. Spread remaining squash on top and sprinkle with remaining cheese.

Bake, uncovered, for 45 minutes, or until bubbly and lightly browned on top.

While lasagne bakes, warm marinara sauce in a pan on top of the stove over low heat until hot.

Remove lasagne from oven. Cool for 10 minutes, then cut into pieces and serve with marinara sauce and fresh basil.