This Spaghetti Squash Lasagna is a fun twist on the classic dish! It features layers of tender spaghetti squash and cheesy goodness, making it both tasty and light.
Honestly, it’s like lasagna got a healthy makeover, and I can’t get enough of it! I love serving it with a sprinkle of fresh herbs—it’s just so colorful and inviting.
Making this is easy, especially since you can roast the squash ahead of time. It’s great for meal prep and a dish everyone will enjoy! Who knew healthy could be this delicious?
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Its strands mimic pasta and provide a great texture. If you can’t find spaghetti squash, other winter squashes like butternut or acorn could work, though the texture will differ.
Ground Beef: I prefer lean ground beef, but ground turkey or chicken is a perfect substitute for a lighter option. For a vegetarian twist, try using lentils or a mix of chopped mushrooms and spinach!
Ricotta Cheese: This adds creaminess to the lasagna. If you’re lactose intolerant, look for dairy-free ricotta options made from nuts or tofu. Cottage cheese works great as a substitute too.
Marinara Sauce: You can use store-bought for convenience, but homemade adds a personal touch. Try adding fresh herbs for extra flavor. If you want a spicy kick, look for arrabbiata sauce!
How Do I Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash correctly is key for the best texture. Here’s how to do it right:
- Cut the squash carefully to avoid slipping. Make sure to cut it lengthwise.
- Scoop out the seeds with a spoon; this helps it cook evenly.
- Drizzling olive oil on the cut side enhances flavor and prevents sticking. Season lightly with salt and pepper.
- Always place it cut-side down on the baking sheet. This traps steam for tender strands.
- If it isn’t shredding easily, it may need a few more minutes in the oven. Keep an eye on it!
Once it’s cooked, using a fork to scrape out the strands is the best part—it’s like magic! Enjoy the process!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Main Dish:
- 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
- 3 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious Spaghetti Squash Lasagna will take about 15 minutes to prepare and 1 hour to bake. So, set aside about 1 hour and 15 minutes to make this comforting dish from start to finish!
Step-by-Step Instructions:
1. Roast 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 using a spoon. Drizzle some olive oil over the cut sides, and place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 40-45 minutes, until the flesh is tender and easily strands with a fork. Take it out and let it cool for a few minutes.
2. Prepare the Meat Sauce:
While the squash is roasting, grab a large skillet and heat it over medium heat. Add in the ground beef (or turkey) along with the chopped onion and minced garlic. Cook until the meat is browned and the onions are soft, which takes about 7-8 minutes. If there’s any excess fat, drain it out. Then, stir in the marinara sauce and Italian seasoning, letting it simmer for about 10-15 minutes. Season with salt and pepper to your taste.
3. Layer the Lasagna:
Now, reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Start building your lasagna by spreading a thin layer of the meat sauce on the bottom of the dish. Add half of the spaghetti squash strands evenly over the sauce. Next, dollop and spread half of the ricotta cheese over the squash layer, then sprinkle 1 cup of mozzarella cheese on top, finishing off with another layer of meat sauce.
4. Add Final Layers:
Top with the remaining spaghetti squash, spreading it out evenly over the sauce. Then, add the remaining ricotta and sprinkle the remaining mozzarella and Parmesan cheeses evenly across the top. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
5. Serve and Enjoy:
Once out of the oven, let the lasagna rest for about 10 minutes before slicing it up. Garnish with fresh parsley or basil, and serve warm. Enjoy your healthy and delicious Spaghetti Squash Lasagna!
Bon appétit! You’ll love this comforting dish that’s sure to satisfy!
Can I Use a Different Type of Squash?
While spaghetti squash is ideal for this recipe, you can use other types for a unique twist. Butternut squash or even zucchini could work, though they will yield different textures and flavors. Just be sure to adjust cooking times accordingly!
Can I Make This Recipe Ahead of Time?
Absolutely! You can roast the spaghetti squash and prepare the meat sauce a day in advance. Assemble the lasagna the next day and bake it when you’re ready to serve. It’s a great option for meal prepping!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm it gently in the oven. Add a splash of marinara sauce while reheating to keep it moist!
Can I Freeze This Lasagna?
Yes! You can freeze the assembled, uncooked lasagna. Just cover it tightly with plastic wrap and foil. When you’re ready to bake, thaw it in the fridge overnight, then cook it as directed. It can be a lifesaver for busy days!
