This Spaghetti Squash Lasagna is a fun twist on the classic dish! It uses roasted spaghetti squash instead of pasta, making it lighter and full of flavor.
Who knew it could be so easy to enjoy lasagna without the carbs? I love how the squash gives it a unique texture. Plus, it’s a great way to sneak in some veggies!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! When baked, it turns into spaghetti-like strands. If you can’t find it, zucchini noodles (zoodles) can work as a substitute, but the texture will be different.
Ground Meat: I often use ground beef for its strong flavor, but Italian sausage is a wonderful alternative for a more seasoned taste. You can also use turkey or chicken for a leaner option, or go vegetarian with lentils or sliced mushrooms!
Ricotta Cheese: A creamy layer is essential! If you’re looking for a lighter option, try cottage cheese instead of ricotta. It has a similar texture. Vegan ricotta made from nuts can be a great substitute too.
Marinara Sauce: This adds depth to your lasagna. If you want to control the flavors, homemade sauce is great! Or you can switch to a low-sodium version if you’re watching salt intake.
What’s the Best Way to Prepare Spaghetti Squash?
Getting perfectly roasted spaghetti squash is easy but does take some patience. The key is to roast it whole before slicing it, which ensures even cooking. Here’s how to do it:
- Start by preheating the oven and cutting it in half. Be careful while slicing—you might need a strong knife!
- Season well; I always add a good drizzle of olive oil, salt, and pepper. This makes it flavorful.
- Place cut-side down and roast until fork-tender—about 40-50 minutes. Once it’s cool enough to handle, scrape out the strands!
Following this method helps you get the best texture for your lasagna. Trust me; it’s worth the wait!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Main Layers:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 lb ground beef or Italian sausage
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 jar (24 oz) marinara or pasta sauce
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Additional Ingredients:
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh chopped parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious spaghetti squash lasagna takes about 15 minutes to prep, and then you’ll need about 1 hour for baking and roasting the squash. So, overall, you’re looking at around 1 hour and 15 minutes from start to finish before you can dig in!
Step-by-Step Instructions:
1. Preparing the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Be careful with the knife as it can be tough to cut through!
2. Roasting the Squash:
Drizzle the inside of the squash halves with olive oil, then sprinkle a little salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast them in the oven for about 40-50 minutes, until the flesh is tender and can be easily shredded into strands with a fork. Once done, take them out and let them cool a bit.
3. Preparing the Meat Sauce:
While the squash is roasting, heat a skillet over medium heat. If needed, add a little olive oil, then sauté the chopped onion and minced garlic until they’re softened and smell delicious. Add in the ground beef or sausage and cook until it’s all browned and no longer pink. Drain any excess fat from the pan, then stir in the marinara sauce and let it simmer for about 5-10 minutes. Season with salt and pepper, then turn off the heat.
4. Mixing the Cheese Filling:
In a medium bowl, combine the ricotta cheese with the egg and mix until it’s well blended. This will be your creamy layer!
5. Layering the Lasagna:
Now it’s time to assemble! Use a fork to scrape the roasted spaghetti squash into strands. Spread half of the squash evenly in the bottom of a 9×13 inch baking dish. Then, spread half of the ricotta mixture on top, followed by half of the meat sauce. Sprinkle about 1 cup of mozzarella cheese on top.
6. Completing the Layers:
Repeat the layering process with the remaining squash, ricotta mixture, meat sauce, and finish off with the remaining mozzarella and the Parmesan cheese for that gooey top!
7. Baking the Lasagna:
Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Once that’s done, remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown on top.
8. Serving:
Let the lasagna rest for about 10 minutes before slicing it. Garnish with fresh chopped parsley or basil if you like, then serve warm and enjoy your delicious, lighter spaghetti squash lasagna!
Can I Use a Different Type of Squash?
While spaghetti squash is ideal for this recipe due to its unique texture, you could experiment with other squashes like zucchini. Just remember that the flavor and texture will change, and you may need to adjust cooking times slightly.
Can I Prepare This Dish in Advance?
Absolutely! You can prepare the lasagna a day ahead and keep it covered in the refrigerator before baking it. Just be sure to allow some extra baking time if it’s coming directly from the fridge. You’ll want it heated through and bubbly!
What’s the Best Way to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place portions in the microwave or warm it gently in the oven. Adding a splash of marinara sauce can help keep it moist!
Can I Make This Recipe Vegetarian?
Definitely! Just replace the ground meat with a mixture of your favorite vegetables, such as mushrooms, spinach, or bell peppers. You can also use lentils for added protein!
