This Spaghetti Squash Lasagna swaps the usual noodles for tasty spaghetti squash, making it light yet filling. It’s layered with cheese and sauce for a fun twist on a classic meal!
Honestly, it feels like you’re treating yourself without the guilt! I love how easy it is to prep, and the leftovers are fantastic for lunch the next day. Yum! 😍
Key Ingredients & Substitutions
Spaghetti Squash: The star of the dish! This veggie is a great low-carb alternative to noodles. If you can’t find it, zucchini can be spiralized as a substitute, though the texture will differ a bit.
Ground Beef: I often use ground turkey for a leaner option. It’s equally tasty! If you’re vegetarian, consider crumbled tempeh or mushrooms; they provide a nice texture and flavor, too.
Italian Seasoning: This blend adds depth to the sauce. You can use individual dried herbs like basil, oregano, and thyme instead if you have them on hand!
Ricotta Cheese: An essential for creaminess. If you’re dairy-free, look for soy or almond-based ricotta. For a lighter version, cottage cheese works well, too.
Cheese Choices: I love mozzarella for its gooey texture. If you want something different, try provolone or even a dairy-free mozzarella if needed!
How Do I Perfectly Roast Spaghetti Squash?
Roasting your spaghetti squash properly is key to making this dish delicious! Here’s how to do it right:
- Grab a sharp knife—carefully cut the squash in half lengthwise.
- Scoop out the seeds with a spoon; this makes it easier to scrape out the strands later.
- Place the squash cut-side down on a baking sheet. This helps it steam while roasting.
- Roast at 400°F (200°C) for 40-45 minutes. You want it tender but not mushy!
- Let it cool slightly before using a fork to scrape out those lovely strands—this is the fun part!
Taking the time to roast it well makes all the difference in taste and texture in your lasagna! Enjoy crafting this hearty dish!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce or homemade tomato sauce
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious Spaghetti Squash Lasagna will take about 15 minutes for prep and another 1 hour for baking and cooling. So, set aside about 1 hour and 15 minutes to whip up this delightful meal!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Take your spaghetti squash and cut it in half lengthwise. Scoop out the seeds with a spoon. Place the squash cut side down on a baking sheet lined with parchment paper or foil. Roast it for about 40-45 minutes until it’s tender when you poke it with a fork. Once it’s done, let it cool for a few minutes.
2. Scrape the Squash:
Using a fork, carefully scrape out the flesh of the spaghetti squash into strands. Set the strands aside for later use. This is the fun part—watch those noodles form!
3. Make the Meat Sauce:
While the squash is roasting, heat up olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, which takes about 3-4 minutes. Then, add the minced garlic and let it cook for another minute before adding in the ground beef. Cook until it’s nicely browned, then drain any excess fat. Stir in your marinara sauce and sprinkle in the Italian seasoning. Add salt and pepper to taste. Let it all simmer on low for about 10 minutes.
4. Prepare the Cheese Mixture:
In a separate bowl, combine the ricotta cheese, the large egg, and grated Parmesan cheese. Mix it all together until it’s nice and smooth.
5. Assemble the Lasagna:
Grab a greased 9×9 inch baking dish (or similar) and spread a thin layer of the meat sauce on the bottom. Next, take half of the spaghetti squash strands and spread them out as your first layer of “noodles.” Then add half of the ricotta mixture, followed by a quarter of the shredded mozzarella cheese.
6. Repeat the Layers:
Now, repeat the layers: top with the remaining squash, then the rest of the ricotta mixture, another layer of meat sauce, and finish off with the remaining mozzarella cheese on top.
7. Bake and Enjoy:
Pop it in the oven uncovered at 375°F (190°C) for about 25-30 minutes. It’s ready when the cheese is bubbly and golden on top! Once it’s done, let it rest for about 5-10 minutes before slicing.
8. Garnish and Serve:
Garnish with freshly chopped parsley or basil if you’d like, and serve warm. Enjoy your lighter, gluten-free twist on a classic lasagna!
Can I Use Other Types of Meat?
Absolutely! Ground turkey, chicken, or even plant-based meats like lentils or crumbled tofu work great in this recipe. Just adjust the cooking time accordingly as per the alternative used.
How Do I Store Leftovers?
Leftover spaghetti squash lasagna can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply place it in the microwave or warm it in the oven until heated through.
Can I Make This Lasagna Vegetarian?
Yes! You can skip the meat and use sautéed vegetables like spinach, mushrooms, or zucchini instead. You may also consider adding a layer of spinach ricotta for extra flavor!
What’s the Best Way to Serve This Dish?
This lasagna is delicious on its own! However, serving it with a side salad or some garlic bread can complement the meal nicely. Enjoy your feast!
