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Spaghetti Squash Lasagna

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A delightful twist on lasagna using spaghetti squash as a gluten-free substitute for traditional pasta, layered with savory ground meat, creamy ricotta, rich marinara, and melted mozzarella.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 pound ground beef or turkey
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
  2. Brown the meat. In a skillet, cook ground meat over medium heat until browned. Drain excess fat, add marinara sauce, and simmer for 10 minutes.
  3. Mix the ricotta filling. In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
  4. Scrape the squash. Once the squash is done, scrape out the strands with a fork. In a baking dish, layer half of the squash, followed by half of the meat sauce, half of the ricotta mixture, and half of the mozzarella. Repeat the layers.
  5. Add the finishing touch. Top with grated Parmesan cheese for an extra layer of flavor.
  6. Bake to perfection. Bake for 25-30 minutes until bubbly and golden.
  7. Rest and garnish. Let it cool for a few minutes before slicing. Serve garnished with fresh basil to elevate the presentation.

Notes

Salt your layers properly to balance flavors. Allow the lasagna to rest before slicing to help it set.

Nutrition

Find it online: https://tashirecipez.com/spaghetti-squash-lasagna-2/

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