This Spaghetti Squash Lasagna is a fun twist on a classic dish! Instead of pasta, we use roasted spaghetti squash for a tasty and healthy alternative.
I love how it’s packed with cheese and your favorite sauce, making it super comforting. Plus, it’s a great way to sneak in some veggies—win-win! 😄
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It gives you that classic lasagna texture. If you can’t find spaghetti squash, you could use zucchini or eggplant, but they’ll have a different taste and texture.
Ground Beef: I often use ground turkey for a lighter option, but any ground meat works great here. You could also go meatless and use lentils or mushrooms for a vegetarian version.
Ricotta Cheese: This adds creaminess. If you’re looking for a lower-fat option, cottage cheese works well too! Just blend it a bit for a smoother consistency.
Marinara Sauce: Feel free to use homemade sauce or a good-quality jar. I prefer no-sugar-added sauces when available, but anything you like will work.
How Do I Roast Spaghetti Squash Properly?
Roasting spaghetti squash is easy but does require time to get that perfect texture. Here’s how to do it:
- Cut the squash in half lengthwise and scoop out the seeds. Drizzle with oil, then season.
- Place the halves cut side down on a baking sheet lined with parchment or foil.
- Roast for 40-50 minutes at 400°F (200°C). You want the flesh to be tender enough to shred with a fork.
Let it cool a bit before handling; this helps prevent burns. Enjoy your perfect spaghetti strands! 🍽️
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 large spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a blend of dried basil, oregano, thyme)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This delicious Spaghetti Squash Lasagna takes about 15 minutes to prepare, and then you’ll need about 1 hour and 15 minutes for cooking and roasting the squash. Altogether, set aside about 1 hour and 30 minutes for this hearty dish, perfect for any meal!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a lined baking sheet. Roast for 40-50 minutes until the flesh is tender and easily shredded with a fork.
2. Prepare the Meat Sauce:
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, which takes about 3-4 minutes. Add minced garlic and cook for another 30 seconds, then add ground beef or turkey. Cook until browned and cooked through, breaking up the meat with a spoon as it cooks. Drain any excess fat, then stir in the marinara sauce and Italian seasoning. Let it simmer for about 5-7 minutes, then season with salt and pepper to taste. Remove from heat.
3. Prepare the Ricotta Mixture:
When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands and transfer them to a bowl. In a separate bowl, whisk together the ricotta cheese, egg, and a pinch of salt and pepper until well combined.
4. Assemble the Lasagna:
Lower the oven temperature to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Next, evenly spread half of the spaghetti squash strands over the sauce. Dollop half of the ricotta mixture over the squash and carefully spread it to cover. Sprinkle one-third of the mozzarella cheese over the ricotta layer. Repeat the layers with the remaining meat sauce, squash, ricotta mixture, and mozzarella cheese.
5. Bake the Lasagna:
Finish by sprinkling the top with grated Parmesan cheese. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese on top is golden and bubbly. Let it cool for about 10 minutes before serving.
Garnish with fresh basil or parsley if desired. Enjoy this delicious, lighter take on traditional lasagna that’s both comforting and packed with flavorful layers!
Can I Use Other Types of Squash?
While spaghetti squash is ideal for this recipe, you can experiment with other squash varieties like zucchini for a different texture. However, keep in mind that they might produce more moisture, so adjust cooking times accordingly.
How Do I Store Leftovers?
To store leftovers, let the lasagna cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in the oven until warmed through.
Can I Make This Lasagna Vegetarian?
Absolutely! Swap out the ground meat for sautéed mushrooms, lentils, or a mix of your favorite vegetables for a hearty vegetarian version. Just add additional seasoning to ensure flavor.
Can I Freeze Spaghetti Squash Lasagna?
Yes, this lasagna freezes well! Before baking, cover it tightly and place it in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then bake as directed. You can also bake it from frozen, just add extra baking time!
