This Spaghetti Squash Lasagna is a fun twist on the classic dish! Instead of pasta, we use roasted spaghetti squash, making it lighter and veggie-packed!
Every layer is filled with yummy cheese and tomato sauce. Trust me, you won’t even miss the noodles! I love serving it with a sprinkle of fresh herbs on top for extra flavor.
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It’s a great low-carb alternative to traditional pasta. If you can’t find spaghetti squash, you could use zucchini noodles instead, but the texture will be different.
Ground Beef or Sausage: You can use turkey or chicken for a lighter option. If you’re vegetarian, try lentils or veggie crumbles in place of meat for a hearty substitute.
Ricotta Cheese: If you want a creamier texture, blend some cottage cheese as a substitute. For vegan options, look for dairy-free ricotta made from nuts or tofu.
Marinara Sauce: Homemade is wonderful, but store-bought works just fine! For a kick, try a spicy arrabbiata sauce instead, or make it lighter with a tomato basil sauce.
How Do I Cook Spaghetti Squash to Get Perfect Strands?
Cooking spaghetti squash can be a little tricky, but with the right steps, you’ll get those beautiful strands! The secret lies in roasting it properly to make it tender.
- First, cut the squash in half lengthwise and scoop out the seeds. Be careful using a sharp knife!
- Drizzle it with olive oil and season well for flavor.
- Roast it cut side down on a baking sheet. This method allows it to steam and cook through, ensuring it becomes tender.
- Once it’s cooked, use a fork to scrape the flesh into strands. You can really see the “spaghetti” form!
Remember to let it cool for a few minutes before handling. It’s worth the wait for that perfect texture.
Spaghetti Squash Lasagna
Ingredients You’ll Need:
- 1 large spaghetti squash (about 3-4 lbs)
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or pasta sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus around 1 hour for cooking and baking. After a little chopping, some easy cooking, and layering, you’ll have a delicious dish that’s ready to rest for a bit before serving. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Squash:
First, preheat your oven to 400°F (200°C). While it’s heating, take your large spaghetti squash and cut it in half lengthwise. Scoop out the seeds—it’s like carving a pumpkin but tastier! Drizzle the cut sides with olive oil and sprinkle with salt and pepper for flavor. Place the squash cut side down on a baking sheet lined with parchment paper or foil.
2. Roast the Squash:
Roast the squash in the oven for about 40-45 minutes. You’ll know it’s done when the flesh is tender enough to be shredded with a fork. Take this time to get everything else ready!
3. Make the Meat Sauce:
While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add your chopped onion, cooking for around 3-4 minutes until it’s nice and translucent. Next, toss in the minced garlic and let it cook for another minute until it smells amazing!
Now, add your ground beef or sausage to the skillet. Cook it until it’s browned and no longer pink, using a spoon to break it up as it cooks. If there’s any extra fat, simply drain it. Stir in the marinara sauce and Italian seasoning, simmering on low for about 10 minutes. Don’t forget to season with salt and pepper!
4. Shred the Squash:
Once your squash is roasted and cool enough to handle, take a fork and shred the flesh into spaghetti-like strands. It’s so magical and fun! Just be careful not to scoop out the skin.
5. Prepare the Cheese Mixture:
In a medium bowl, combine ricotta cheese, a large egg, and Parmesan cheese. Mix it all together until it’s nice and smooth.
6. Layer the Lasagna:
Now it’s time for assembly! Lower your oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Start by spreading half of the shredded spaghetti squash evenly across the bottom of the dish.
Next, spoon half of your meat sauce over the squash, smoothing it out evenly. Then, drop dollops of half the ricotta mixture over the meat sauce and gently spread it out. Add a sprinkle of 1 cup shredded mozzarella for that cheesy goodness!
Repeat the process: layer the remaining squash, then the rest of the meat sauce, the rest of the ricotta, and finish with the final sprinkle of mozzarella cheese on top.
7. Bake and Serve:
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let it rest for about 10 minutes before slicing, which helps it hold together better!
Garnish with some fresh parsley or basil if you like, and serve warm. Enjoy your gorgeous and healthy Spaghetti Squash Lasagna!
Can I use other vegetables instead of spaghetti squash?
Yes! If you’re looking for a different squash, you can use zucchini or yellow squash, but keep in mind that the texture and flavor will vary. You can also use regular lasagna noodles if you’re not following a low-carb diet.
Can I make this recipe vegetarian?
Absolutely! Simply replace the ground meat with a mix of sautéed mushrooms, spinach, or lentils for protein. You can also add more veggies like zucchini or bell peppers to enhance the flavor.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, cover the dish with foil and warm it in the oven or microwave to keep it from drying out. You can add a splash of water or extra sauce to keep it moist.
Can I prepare this dish ahead of time?
Yes! You can assemble the lasagna a day in advance and store it in the refrigerator before baking. Just be sure to cover it tightly. When you’re ready to bake, it may take a few extra minutes in the oven since it’s going in cold.