Spaghetti Squash Lasagna
A delightful twist on a traditional favorite, this spaghetti squash lasagna combines layers of savory meat, creamy ricotta, rich marinara, and bubbling mozzarella for a wholesome dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
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
- 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.
- Brown the meat in a skillet over medium heat until browned. Drain excess fat, add marinara sauce, and simmer for 10 minutes.
- Mix ricotta cheese, egg, Italian seasoning, salt, and pepper in a bowl until well combined.
- Scrape out the strands of squash 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.
- Add grated Parmesan cheese on top for extra flavor.
- Bake for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before slicing. Serve garnished with fresh basil.
Notes
For best results, allow the lasagna to rest before slicing to set properly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://tashirecipez.com/spaghetti-squash-lasagna-3/