Spaghetti Squash Lasagna No Pasta Noodles
Indulge in the ultimate comfort food makeover with this Spaghetti Squash Lasagna—completely free of pasta noodles! Perfect for those looking to keep things gluten-free, low-carb, or simply lighter, this recipe replaces traditional noodles with tender, roasted spaghetti squash strands. Layered with a rich marinara sauce (with or without ground turkey or beef), a creamy ricotta cheese blend, and a golden, gooey mozzarella topping, this dish boasts all the cozy flavors of classic lasagna without the carb overload. Each bite is packed with savory Italian spices, a hint of garlic, and wholesome, nutrient-rich ingredients. Ideal for family dinners or meal prepping, this satisfying casserole is both hearty and healthy, making it a must-try for lasagna lovers everywhere.
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Recipe Information
Ingredients
- 2 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- 1 pound ground turkey or beef (optional)
- 1 small (diced) onion
- 2 minced garlic cloves
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season with half the salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper, and roast for 40-50 minutes or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
If using ground turkey or beef, cook the meat with the diced onion and minced garlic until browned, about 5-7 minutes. Drain any excess fat and stir in the marinara sauce. Set aside.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, garlic powder, dried basil, dried oregano, and the remaining salt and pepper. Mix until well incorporated.
When the squash is done roasting, let it cool for about 10 minutes. Use a fork to shred the flesh into spaghetti-like strands and set aside.
Lower the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of marinara sauce (with or without meat) on the bottom.
Add a layer of shredded spaghetti squash, followed by dollops of the ricotta mixture spread evenly. Sprinkle with a little extra mozzarella if desired.
Repeat the layers (sauce, squash, ricotta) until all the ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 64.0 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2659 mg | 205% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3735 mg | 79% | |
*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.
