This Spaghetti Squash Lasagna is a fun twist on a classic! Instead of pasta, it uses roasted spaghetti squash for layers, making it yummy and lighter.
Say goodbye to soggy noodles and hello to this veggie-filled delight! I love adding extra cheese on top—it’s simply irresistible. Who can resist that gooey goodness? 😋
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! It turns into tender, noodle-like strands when cooked. If you can’t find spaghetti squash, zucchini noodles (zoodles) could be a good alternative. They won’t have the same texture but will still be delicious.
Ground Meat: I recommend using ground beef for a classic flavor, but ground turkey is a lighter choice. If you’re looking for a vegetarian option, try crumbled tempeh or lentils instead, which also hold up nicely in layers!
Marinara Sauce: A store-bought marinara can save time, but homemade sauce is worth it if you have the extra minutes. For a less savory taste, use a pureed tomato option or a vegetable sauce.
Cheeses: Ricotta adds creaminess, while mozzarella provides that classic cheesy pull. If you’re avoiding dairy, use cashew cheese or tofu blended with nutritional yeast as a substitute.
How Do I Roast Spaghetti Squash Perfectly?
Getting the spaghetti squash just right is all about roasting time and heat. Here’s a simple guide:
- Preheat your oven to 400°F (200°C) for even cooking.
- Cut the squash in half and scoop out the seeds. This step is key, as it allows heat to penetrate the squash effectively.
- Drizzle with olive oil and season well for flavor.
- Roast cut-side down for about 40 minutes. You want it to be tender enough to shred easily with a fork—this is when it’s truly ready!
- Let it cool slightly before shredding to prevent burning your fingers; then, scrape out those delicious noodles!
Keep an eye on the time and check for softness to ensure it cooks perfectly every time!
Delicious Spaghetti Squash Lasagna Recipe
Ingredients You’ll Need:
For the Dish:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce (or homemade tomato sauce)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This Spaghetti Squash Lasagna takes about 10 minutes to prep, 40 minutes to roast the squash, and an additional 40 minutes to assemble and bake. So, plan for at least 1.5 hours from start to finish, including cooking time. It’s worth the wait for this delicious and healthy dish!
Step-by-Step Instructions:
1. Prepping the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle a bit of olive oil over the cut sides and sprinkle with salt and pepper to taste.
2. Roasting the Squash:
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40 minutes or until the flesh is tender. You should be able to shred it easily with a fork. Once done, take it out of the oven and let it cool slightly.
3. Cooking the Meat Sauce:
While the squash roasts, heat a large skillet over medium heat. Add in the ground beef (or turkey) and cook, breaking it apart until it’s browned. Then add the finely chopped onion and minced garlic to the skillet. Sauté them together for about 3-4 minutes, until the onion becomes translucent.
4. Combining the Flavors:
Add the marinara sauce, dried basil, and oregano to your meat mixture in the skillet. Let this simmer for about 10-15 minutes to combine the flavors. Don’t forget to season with salt and pepper to taste!
5. Shredding the Squash:
Once the spaghetti squash is cool enough to handle, use a fork to gently shred the flesh, creating strands similar to spaghetti. Transfer the strands into a bowl and discard the outer skin.
6. Preparing the Ricotta Mixture:
In a separate bowl, mix together the ricotta cheese, egg, and half of the mozzarella cheese until fully combined. This will add creaminess to your lasagna.
7. Assembling the Lasagna:
Decrease your oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Start layering your lasagna: first, spread a thin layer of the meat sauce at the bottom. Next, add an even layer of spaghetti squash strands, followed by the ricotta mixture. Top with another layer of meat sauce.
8. Building the Final Layers:
Repeat the layering process until you’ve used all the ingredients, making sure to finish with a generous layer of ricotta and the remaining mozzarella and Parmesan cheeses on top.
9. Baking the Lasagna:
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
10. Finishing Touches:
Once baked, let the lasagna rest for about 10 minutes before slicing. This helps it hold together better when serving. Garnish with freshly chopped parsley or basil for an extra pop of flavor. Serve warm and enjoy your delicious Spaghetti Squash Lasagna!
This recipe captures the rich, comforting flavors of traditional lasagna but uses roasted spaghetti squash to keep it lighter and gluten-free while maintaining a hearty texture and deliciousness. Enjoy!
Can I Use Frozen Spaghetti Squash for This Recipe?
While it’s best to use fresh spaghetti squash for optimal texture, you can use frozen if necessary. Just make sure to thaw it completely and drain any excess moisture before adding it to the layers, as frozen squash can retain water.
How Can I Store Leftovers?
Leftover lasagna can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Lasagna Ahead of Time?
Absolutely! You can assemble the lasagna up to a day in advance and store it covered in the fridge before baking. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure it’s cooked through.
What Sides Go Well with Spaghetti Squash Lasagna?
This lasagna pairs wonderfully with a simple side salad or some garlic bread. Roast some vegetables for an extra healthy side, or serve it alongside a light tomato or cucumber salad for a refreshing contrast!