This Spaghetti Squash Lasagna is a fun twist on a classic dish! Instead of pasta, we use spaghetti squash, making it lighter and veggie-packed.
The best part? You get to enjoy cheesy goodness without all the carbs. I love asking friends if they can guess the secret ingredient—most are surprised! 😄
It’s super easy to make. Just roast the squash, layer it with cheese and sauce, and bake. Perfect for a cozy dinner or impressing guests without much fuss!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! Choose a firm, unblemished squash. If you don’t find spaghetti squash, you can try zucchini or other roasted veggies, but the texture will be different.
Ground Beef: Ground turkey is a great lean alternative, or go plant-based with lentils or a meat substitute. I often mix half beef with half sausage for an extra flavor kick!
Onion and Garlic: These aromatics are essential for flavor. If you’re sensitive to onions, try shallots or skip them entirely. Fresh garlic is key, but jarred garlic can work in a pinch.
Marinara Sauce: Store-bought works well, but homemade adds more depth. You can substitute with canned crushed tomatoes and add your own spices if needed. I like to add some red pepper flakes for a little heat!
Cheeses: Ricotta gives creaminess, but cottage cheese can be a lighter option. You can use any melty cheese you like—provolone or gouda would also be delicious!
How Do I Roast Spaghetti Squash for Perfect Texture?
Roasting spaghetti squash is vital to get that tender, noodle-like texture. Here’s my go-to method:
- Cut the squash carefully—it can be tough! Use a sharp knife and take your time.
- Place it cut side down on the baking sheet. This helps it steam and cook evenly.
- Check it around 40 minutes. The strands should come out easily with a fork. If it’s still firm, give it a little more time!
- Let it cool before handling; it can be hot! This prevents burns while you scrape out those delicious strands.
Taking care at this stage sets the foundation for your lasagna. Enjoy creating this tasty dish!
Spaghetti Squash Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 cup onion, finely chopped
- 2-3 cloves garlic, minced
- 3 cups marinara or spaghetti sauce (homemade or store-bought)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10-15 minutes of prep time and 1 hour of cooking time, making it roughly a 1 hour and 15 minutes process to enjoy your Spaghetti Squash Lasagna from start to finish!
Step-by-Step Instructions:
1. Prepping the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle a little olive oil inside each half, and season with salt and pepper.
2. Roasting the Squash:
Next, place the squash cut side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and you can easily shred it with a fork.
3. Making 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 sauté for about 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until it smells amazing!
4. Browning the Meat:
Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook until it’s browned and no longer pink. If there’s excess fat, you can drain it off. Stir in the marinara sauce and Italian seasoning, letting it simmer gently for about 10 minutes. Taste and adjust the salt and pepper if needed.
5. Preparing the Layers:
When the squash is out of the oven and cooled enough to handle, use a fork to shred the flesh into spaghetti-like strands in a large bowl. Be careful not to scoop out too much of the skin. In a baking dish (about 9×13 inches), spread a thin layer of the meat sauce at the bottom.
6. Assembling the Lasagna:
Layer half of the spaghetti squash evenly over the meat sauce. Next, dollop half of the ricotta cheese over the squash layer and spread it gently. Sprinkle 1 cup of shredded mozzarella cheese over this.
7. Final Layering:
Repeat the layers: add the remaining meat sauce, then the rest of the spaghetti squash, another half of ricotta cheese, and top it all off with the remaining mozzarella and grated Parmesan cheese.
8. Baking:
Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese on top is bubbly and golden.
9. Serving the Lasagna:
Once baked, let the lasagna rest for about 10 minutes before slicing. Garnish with chopped fresh parsley or basil and serve warm. Enjoy this delicious and healthier twist on lasagna!
There you have it—your very own Spaghetti Squash Lasagna, loaded with flavor and goodness! Enjoy every bite!
Can I Use Other Types of Meat?
Absolutely! Ground turkey or chicken are excellent lighter options. You can also use plant-based ground meat or even lentils for a vegetarian version. Just ensure to season well to enhance the flavors!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm it up in the oven at 350°F (175°C) until heated through. You can add a splash of water or sauce to keep it moist while reheating.
Can I Freeze Spaghetti Squash Lasagna?
Yes, you can freeze it! Once assembled, cover tightly with foil or plastic wrap before freezing. It will keep well for about 2-3 months. Just thaw it in the fridge overnight before baking it again when you’re ready to eat!
What Other Vegetables Can I Add?
Feel free to sneak in some veggies for extra nutrition! Spinach, mushrooms, zucchini, or bell peppers work beautifully. Sauté them along with the onions and garlic for added flavor in your sauce.