This Spaghetti Squash Lasagna is a fun twist on the classic dish! Instead of pasta, it uses roasted spaghetti squash, making it lighter and veggie-packed.
You won’t even miss the noodles! I love how the squash adds a sweet flavor, and who doesn’t enjoy extra cheese? It’s a win-win for dinner time! 🧀
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish, offering a great texture that mimics pasta. You can try zucchini noodles or regular pasta if you prefer, but the squash really adds a unique flavor.
Ground Beef: Ground turkey is a healthy swap if you want to cut down on fat. You can also use lentils or mushrooms for a vegetarian version while adding a nice, hearty texture.
Marinara Sauce: I like using a traditional marinara sauce for its rich tomato flavor. If you’re in a hurry, jarred sauce works well. Alternatively, make your own quick sauce with canned tomatoes, onion, garlic, and spices.
Ricotta Cheese: For a lighter option, cottage cheese can be a good substitute. It still offers creaminess and pairs well with the other ingredients. If you’re dairy-free, vegan ricotta is available too!
How Do I Get the Spaghetti Squash Just Right?
Cooking spaghetti squash until tender is key for the right texture. Follow these simple tips:
- Cut the squash in half lengthwise carefully; a sharp knife helps.
- Don’t rush the roasting! Cook it around 40 minutes until it’s soft. You want tender strands.
- After roasting, let it cool a bit before handling, making it easier to scrape out the strands with a fork.
Enjoy the sweet flavor and fun texture of the squash in your lasagna!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Cheese and Coating:
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh or dried parsley for garnish (optional)
Miscellaneous:
- Olive oil for cooking
How Much Time Will You Need?
This delightful Spaghetti Squash Lasagna takes about 15 minutes to prepare and approximately 1 hour total including roasting the squash and baking. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Roast for about 40 minutes, until the flesh is tender and can be scraped into strands.
2. Cook the Meat Sauce:
While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant. Then, add the ground beef. Break it up with a spoon and cook until browned. Drain any excess fat.
3. Combine for Flavor:
Add the marinara sauce and Italian seasoning to the skillet. Let it simmer for about 10 minutes. Be sure to season with salt and pepper to taste. This will infuse all the flavors!
4. Mix the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Stir until smooth and creamy. This will be your cheesy layer!
5. Assemble the Lasagna:
When the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands, being careful to avoid the rind. Lower the oven temperature to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
6. Layer It Up:
Start assembling the lasagna: spread a thin layer of the meat sauce at the bottom of the dish. Add half of the spaghetti squash strands on top. Next, dollop and spread half of the ricotta mixture over the squash, followed by about 1 cup of mozzarella cheese. Repeat these layers with the remaining meat sauce, spaghetti squash, ricotta mixture, and finish with the last of the mozzarella and remaining Parmesan cheese.
7. Bake and Serve:
Cover the baking dish loosely with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. After it’s done, let it rest for 5-10 minutes before slicing. Garnish with parsley if you like.
Enjoy this lighter take on classic lasagna, filled with the sweetness and texture of roasted spaghetti squash!
Can I Use Different Proteins in This Lasagna?
Absolutely! Ground turkey or chicken is a great lighter substitute for beef. For a vegetarian option, try using lentils, mushrooms, or even crumbled tofu seasoned with your choice of spices for added flavor.
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If you prefer, you can freeze the assembled lasagna before baking; just cover it well and bake it straight from the freezer, adding extra time to the cooking process.
Can I Make This Ahead of Time?
Yes! You can prepare the spaghetti squash and meat sauce a day in advance. Assemble the lasagna and store it in the refrigerator overnight, then bake it when you’re ready to serve. This allows the flavors to meld beautifully!
What’s the Best Way to Reheat This Dish?
Reheat individual portions in the microwave for quick meals or warm the entire dish in the oven at 350°F (175°C) until heated through, about 20-25 minutes, to keep the texture nice and not too soft.
