Spaghetti Squash Lasagna. Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. This is an alternative to bland old spaghetti squash.
It's called spaghetti squash for a reason, after all, and these tender strands of squash make a remarkable stand-in for our favorite pasta dishes. Today, this mild-tasting squash is getting a lasagna. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until. You can have Spaghetti Squash Lasagna using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Spaghetti Squash Lasagna
- Prepare 1 of large spaghetti squash, roasted.
- You need 1 tbsp. of olive oil.
- You need 1/2 of onion, diced.
- Prepare 2 cloves of garlic, minced.
- You need 1/2 lb. of ground sausage (could also use ground beef or ground turkey).
- You need 2 cups of marinara sauce (jarred or homemade).
- It’s to taste of salt and pepper.
- You need to taste of dried basil.
- You need to taste of Italian seasoning and oregano.
- You need 1 cup of mozzarella cheese, shredded.
- It’s 1/2 cup of parmesan cheese, shredded.
- You need 1 1/2 cup of ricotta cheese.
- Prepare of chopped parsley, for garnish.
Spaghetti Squash Lasagna with Meat Casserole. During a recent grocery trip to ALDI, I picked up a spaghetti squash. I knew it'd be perfect to use as a pasta replacement in a new low carb recipe to try. In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole.
Spaghetti Squash Lasagna instructions
- You should already have your squash roasted when starting this recipe. Use a fork to remove the strands of squash from the shells and into a large bowl, if you haven't already done so, then set aside..
- Preheat the oven to 350°F. Grease an 8×8" baking dish and set aside..
- In a large skillet, heat the oil over medium heat. Once hot, add the onions and cook until they are translucent, about 3-5 minutes. Add the garlic and cook just a minute or so more, until fragrant..
- Add the ground sausage and cook until browned, breaking it apart as you cook. Drain any grease, if necessary..
- Add the seasonings and the marinara sauce to the skillet. Allow to come to a simmer and let simmer for 5 or so minutes, then remove from heat..
- Pour half of the sauce and meat mixture onto the bottom of the prepared baking dish and spread it evenly across the bottom. Then spread half of the spaghetti squash over the top of the sauce..
- Spread 3/4 cup of the ricotta cheese over the squash, then sprinkle 1/2 cup of the mozzarella and 1/4 cup of the parmesan cheese over the ricotta..
- Spread the remaining sauce and meat mixture over the cheeses and then top with the remaining squash. Repeat the layering of the remaining cheeses..
- Cover loosely with foil and bake for 20 minutes. Then, uncover and bake an additional 10 minutes. To brown the cheese more, switch the oven to broil after the 10 minutes are up and broil until the cheese is golden, about 2-3 minutes. Once done, sprinkle with the chopped parsley and serve immediately. Refrigerate any leftovers..
This bakes right in the squash shells for a. Spaghetti Squash Lasagna Boats – creamy ricotta, spaghetti squash, garlic kale, Parmesan and mozzarella cheese, and a quick simmer tomato sauce. This recipe for Spaghetti Squash Lasagna Casserole hits all the markers for a great comfort food recipe, and it feeds a crowd. It's rich, thick, gooey and just a little bit spicy. One cup of this Vegan Spaghetti Squash Lasagna contains about a quarter of the calories and carbohydrates from one cup of spaghetti made from semolina flour.
