Spaghetti Squash Lasagna
Transform your dinner table with the ultimate comfort food makeover—Spaghetti Squash Lasagna! This low-carb, gluten-free twist on a classic lasagna layers tender strands of roasted spaghetti squash with creamy ricotta, zesty marinara sauce, and gooey mozzarella cheese. With a light and healthy vegetable base replacing traditional pasta, this dish is perfect for those seeking a wholesome yet indulgent meal. A sprinkling of fresh basil brightens the flavors, making it a family-friendly favorite that doesn’t skimp on deliciousness. Ready in about 90 minutes and serving six hearty portions, this recipe is ideal for weeknight dinners or meal prepping. Get ready to savor the cheesy, saucy goodness without the guilt!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 4 lbs total) Spaghetti squash
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 0.25 cup Chopped fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Slice each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 tablespoon of olive oil, then season with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is easily pierced with a fork. Remove from the oven and allow to cool slightly.
While the squash is roasting, prepare the ricotta mixture. In a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, and 1 teaspoon of salt. Set aside.
Once cool enough to handle, use a fork to scrape the roasted squash flesh into long, spaghetti-like strands. Transfer the strands to a large mixing bowl and discard the skins.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly over the bottom. Layer half of the spaghetti squash strands over the sauce, followed by half of the ricotta mixture in dollops. Add 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese on top.
Repeat the layers: remaining squash, remaining ricotta mixture, 1 cup marinara, and 1 cup mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the lasagna is bubbling and the cheese is golden and melted.
Let the lasagna rest for 10 minutes, then sprinkle with chopped fresh basil before serving. Enjoy!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 13318 mg | 579% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 104.3 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4560 mg | 351% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4740 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
