Spaghetti Squash Lasagna Recipe
Lasagna is one of the most popular pasta dishes out there. The cheesy, layered dish oozes rich, hearty flavors, and there are plenty of ways to change up traditional recipes. For example, you can get creative with the type of meat you use, or you could omit the meat altogether and make a vegetarian lasagna. Recipe developer Hayley MacLean has taken things a step further by omitting the lasagna noodles and instead opting for spaghetti squash, which yields an equally delicious and nutritious dish. "This spaghetti squash lasagna has all the great flavors of traditional lasagna," MacLean explains. "The seasonings and mix of cheeses give all the goodness that is usually found in this Italian dish!"
And while the spaghetti squash definitely adds some wonderful nutritional value to the recipe, don't worry — there's still plenty of cheesy goodness to go around. "My favorite thing about this dish is all the cheese," MacLean raves. "The mixture of ricotta, mozzarella, and Parmigiano Reggiano is absolutely perfect. The creaminess pairs with the tender strands of spaghetti squash so well!" If you love lasagna, this spaghetti squash lasagna recipe will easily become a new favorite.
Gather the ingredients to make spaghetti squash lasagna
Before you can jump into cooking this dish, you'll want to make sure that you have the right ingredients on deck. As you may have anticipated, you'll need a spaghetti squash, and the flesh will serve as a noodle-like substitute in the lasagna. Additionally, you'll need olive oil, a chopped onion, minced garlic, and a can of crushed tomatoes. As for seasoning, you'll need Italian seasoning, salt, pepper, and red pepper flakes. And, of course, it wouldn't be a lasagna without lots of cheese, so be sure to have a container of ricotta cheese along with shredded mozzarella and grated Parmigiano Reggiano. Finally, to round out the dish, you'll need an egg, some chopped spinach, and optionally some fresh parsley for garnish.
Start by baking the squash and scooping out the flesh
Once you have all of your ingredients, you can dive right into this recipe. First, preheat your oven to 400 F, and prep a baking sheet with both foil and cooking spray.
Now, grab your spaghetti squash, and cut it in half lengthwise, then scoop out all of the seeds. Rub the insides of the squash with ½ tablespoon of olive oil, and a sprinkle on some salt and pepper. Place both squash halves cut-side down on the baking sheet, then pop it into the oven for 35 minutes.
After the squash is done baking, remove it from the oven, and allow it to cool. Once it has completely cooled, scrape out all of the flesh with a fork, which should create noodle-like strands. Place all of the flesh into a bowl — MacLean says that you should end up with roughly six cups worth of these "noodles."
Make the sauce
Since your squash will take some time to cook, you can go ahead and make your sauce in the meantime. To do so, heat 2 teaspoons of olive oil in a saucepan over medium heat, then add in the chopped onion and minced garlic. Allow these ingredients to cook until softened, which should take about five minutes.
After that time is up, stir in the crushed tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Allow the sauce to simmer for 15 to 20 minutes — you'll know it's ready when it thickens up significantly.
Mix the ricotta with the squash
We're moving right along! Now, it's time to focus on the ricotta cheese. In a large mixing bowl, combine the container of ricotta along with an egg, spinach, ½ cup of mozzarella, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Give all of these ingredients a thorough stir, then grab the bowl with your spaghetti squash. Squeeze out any excess liquid from the squash, then add it into the bowl with the ricotta, mixing everything so that it's all evenly incorporated.
Build the lasagna in a baking dish
Now that you have each individual component of the lasagna ready, you can begin building the dish. First, bump your oven's heat down to 375 F. Then, grab an 8x11-inch baking dish, and spread a cup of the tomato sauce across the bottom of it. Next, spread half of the ricotta and squash mixture on top, followed by another layer of the sauce, then another layer of the ricotta mixture. Finally, spread the remaining sauce on top, then sprinkle on a cup of mozzarella and Parmigiano Reggiano cheese. In total, you'll have three layers of tomato sauce, two layers of the ricotta and squash mixture, and then a top layer of mozzarella and Parmesan goodness.
Bake the lasagna, then serve and enjoy
Once you've fully assembled the lasagna, go ahead and pop it into the oven. Allow it to bake for 35 to 40 minutes, or until it starts to bubble. If you'd like to brown the top, you can broil the lasagna for three minutes at the end. Let it cool for 10 minutes after baking, and then optionally garnish with some fresh chopped parsley. Now, you're ready to serve and enjoy this spaghetti squash lasagna!
"I love to serve this dish with a classic Caesar salad and some garlic bread to help soak up the extra delicious sauce," MacLean suggests for side options. "It would also pair nicely with a glass of your favorite white wine." Also, if you have leftovers, she notes that you can store them in the fridge for up to five days, or frozen for up to three months. We hope you enjoy this cheesy, savory, delightful spin on traditional lasagna!
- 1 large spaghetti squash
- 1 tablespoon + 2 teaspoons olive oil, divided
- 1 ½ teaspoons salt, divided + more, to taste
- ½ teaspoon black pepper, divided + more, to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 5 ounces frozen chopped spinach, thawed and drained
- 1 ½ cups mozzarella cheese, shredded, divided
- ⅓ cup Parmigiano Reggiano cheese, grated
- chopped fresh parsley, for garnish
- Preheat oven to 400 F.
- Prepare a baking sheet with foil and cooking spray.
- Cut the spaghetti squash in half lengthwise, and scrape out the seeds.
- Rub 1 tablespoon of olive oil on the inside of each spaghetti squash half, and sprinkle with salt and pepper. Place cut side down on the prepared baking sheet.
- Roast for 35 minutes, or until tender and easily pierced with a toothpick. Then, remove from the oven, and let cool.
- Once cooled, scrape the flesh from the rind with a fork so that it forms noodle-like strands. There should be about 6 cups total.
- While the squash is cooking, make the sauce by heating 2 teaspoons of olive oil in a large saucepan over medium heat. Add the onion and the garlic, and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Bring the sauce to a simmer, and cook for 15 to 20 minutes, until thickened.
- In a large mixing bowl, combine the ricotta, egg, spinach, ½ cup of mozzarella cheese, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
- Squeeze all of the excess liquid from the spaghetti squash, and add it to the ricotta mixture.
- Turn the oven to 375 F.
- Spread about 1 cup of the sauce into the bottom of an 8x11-inch baking dish.
- Add ½ of the squash mixture, and spread it out evenly.
- Add ½ of the remaining sauce over the ricotta layer, and repeat until there are two layers of the ricotta mixture.
- Spread the remaining tomato sauce over the top, and sprinkle on the remaining 1 cup of mozzarella cheese and the Parmigiano Reggiano cheese.
- Bake for 35 to 40 minutes, until bubbly. Set the oven to broil for 3 minutes to brown the top, if desired.
- Let stand for 10 minutes before serving.
- Garnish with fresh parsley.
| Calories per Serving | 371 |
| Total Fat | 24.7 g |
| Saturated Fat | 13.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 97.9 mg |
| Total Carbohydrates | 17.6 g |
| Dietary Fiber | 3.7 g |
| Total Sugars | 7.5 g |
| Sodium | 735.0 mg |
| Protein | 22.4 g |
