Spaghetti Squash Lasagna
A healthier, gluten-free alternative to traditional lasagna, featuring layers of spaghetti squash, creamy ricotta, gooey mozzarella, and tangy marinara.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Use a fork to scrape out the flesh into spaghetti-like strands.
- Mix the ricotta cheese with Italian seasoning, salt, and pepper in a bowl.
- Spread a layer of marinara sauce in a baking dish, followed by half of the squash strands, half of the ricotta mixture, and half of the mozzarella cheese.
- Repeat the layers to build a luscious lasagna.
- Top with the remaining marinara sauce and sprinkle with Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving and garnish with fresh basil if desired.
Notes
Microwave the squash for 5-10 minutes before slicing to make cutting easier. This dish can be prepared a day in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg
Find it online: https://delishrecipezbylucy.com/spaghetti-squash-lasagna-2/