This Spaghetti Squash Lasagna is a fun twist on a classic! It uses roasted spaghetti squash instead of noodles, making it lighter and veggie-packed. Yum!
Honestly, it feels like magic when the squash turns into those noodle-like strands! I love to pile on the cheese and sauce—who doesn’t love a cheesy dish?
It’s super easy to make, too! Just scoop out the squash, layer it up, and pop it in the oven. Perfect for a cozy dinner night!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! When cooked, it forms noodles that are perfect for layering. If you can’t find spaghetti squash, zucchini noodles could be a fun alternative for a lighter version.
Ground Meat: I like the flavor of ground beef or Italian sausage—makes it hearty! But if you prefer, use ground turkey or chicken for a lean option. You can even skip the meat altogether for a vegetarian dish and load up on veggies instead.
Cheese: Ricotta provides creaminess, and mozzarella gives that gooey, melted texture. I always choose part-skim to lighten it up a bit, but full-fat works too. For a dairy-free option, try cashew cream or tofu blended until smooth.
Marinara Sauce: Use your favorite jarred marinara sauce, or make your own for extra flavor. You can substitute with tomato sauce or crushed tomatoes for a simpler base. Adding a pinch of sugar can balance the acidity if needed!
How Do I Make Perfect Spaghetti Squash Strands?
Getting those perfect spaghetti-like strands from squash is key! Here’s how:
- Preheat your oven to 400°F (200°C) and cut the squash in half lengthwise. Don’t skip scooping out the seeds; this helps it roast evenly.
- Drizzle the cut sides with olive oil and sprinkle with salt and pepper. It adds flavor and helps with roasting!
- Roast cut side down for about 40-45 minutes until tender. Make sure to let it cool enough to handle, then use a fork to gently scrape out the strands. Be patient—they’ll come out just like noodles!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound ground beef or Italian sausage (optional for a meat version)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and 1 hour to cook, totaling around 1 hour and 15-20 minutes. The roasting of the spaghetti squash and the baking of the lasagna make this dish easy to manage while you take care of other things in the kitchen!
Step-by-Step Instructions:
1. Preparing the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper for flavor. Place the squash halves cut side down on a lined baking sheet. Roast them for about 40-45 minutes, until the flesh is tender and can be shredded with a fork. When done, let them cool a bit.
2. Scraping Out the Strands:
Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. These will be your “noodles” for the lasagna! Set the bowl aside while you prepare the rest of the dish.
3. Cooking the Meat (Optional):
If you’re adding meat, heat a skillet over medium heat. Add your ground beef or Italian sausage and cook it, breaking it into smaller pieces, until it’s browned and cooked through. Drain any excess fat. Now, add your chopped onion and minced garlic to the skillet and cook until they’re soft. Stir in the marinara sauce and Italian seasoning. Let it simmer for about 5-7 minutes before removing it from the heat.
4. Assembling the Lasagna:
Lower your oven temperature to 375°F (190°C). In a baking dish (about 9×9 inches), spread a layer of spaghetti squash strands evenly over the bottom. Top it with half of the ricotta cheese, dolloped evenly across the squash. Next, layer half of the meat sauce on top followed by 1/2 cup of shredded mozzarella cheese.
5. Repeat the Layers:
Do another layer of spaghetti squash strands, adding the remaining ricotta, then the remaining meat sauce, and top it with another 1/2 cup of mozzarella cheese. Finally, sprinkle the grated Parmesan cheese evenly over everything.
6. Baking the Lasagna:
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. After that time, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is nice and bubbly and golden brown.
7. Cooling and Serving:
Once it’s done baking, let the lasagna cool for about 10 minutes before slicing. This helps everything set up a bit. Just before serving, garnish with chopped fresh basil or parsley for a pop of color and flavor.
Enjoy your lighter, delicious spaghetti squash lasagna that’s low-carb and full of comforting flavors!
Can I Use a Different Type of Squash?
While spaghetti squash is the best for achieving a noodle-like texture, you can try using other squash varieties like butternut. However, they will have a different consistency and flavor. Zucchini noodles are also a good low-carb alternative!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the spaghetti squash and the meat sauce a day ahead, then assemble them in the baking dish. Just cover and refrigerate overnight, and bake when you’re ready to serve—add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave or an oven preheated to 350°F (175°C) until warmed through. Adding a bit of extra marinara can help keep it moist!
Can I Freeze Spaghetti Squash Lasagna?
Yes, you can freeze it! After baking, let the lasagna cool completely, then cover it tightly with foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake until heated through.
