Spaghetti Squash Lasagna. A cheesy spaghetti squash mixture is layered with sauce and lots of mozzarella cheese in this hearty and delicious vegetarian lasagna. This easy spaghetti squash lasagna is a deliciously cheesy dinner! Made with just a few simple ingredients, this gluten-free, vegetarian lasagna is a tasty main dish!
After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness. I think the only thing this recipe doesn't do is clean up after itself (how inconsiderate). The first signs of winter have made an appearance, and this Spaghetti Squash Lasagna is the only sort of recipe it feels appropriate to be eating. You can cook Spaghetti Squash Lasagna using 13 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Spaghetti Squash Lasagna
- You need of large spaghetti squash, roasted.
- It's of olive oil.
- It's of onion, diced.
- Prepare of garlic, minced.
- It's of ground sausage (could also use ground beef or ground turkey).
- It's of marinara sauce (jarred or homemade).
- You need of salt and pepper.
- You need of dried basil.
- It's of Italian seasoning and oregano.
- You need of mozzarella cheese, shredded.
- You need of parmesan cheese, shredded.
- You need of ricotta cheese.
- You need of chopped parsley, for garnish.
It has all the characteristic lasagna comforts that we need when the thermometer dips—the stretchy cheese, the chunky, hearty red sauce, the load-up-your-fork and think-warm-thoughts appeal—but is lightened up enough to be a healthy weeknight meal. I love the use of spaghetti squash as an alternative to lasagna noodles so much that I refuse to eat it any other way. I modify this recipe and it's just amazing, basically just adding spices and a mix of ground beef and Italian sausage with the marinara sauce… which probably takes away the "skinny" part of it. This spaghetti squash lasagna recipe makes plenty of servings so you'll likely have leftovers.
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 8x8" 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..
The best way to reheat single servings is the microwave. This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. A plant-based meal that's perfect for fall and winter! Spaghetti Squash Lasagna - Low Carb, Grain Gluten Free, THM S.
