Description
This Spaghetti Squash Lasagna offers a low-carb, gluten-free twist on traditional lasagna by using roasted spaghetti squash as a base. Packed with Italian sausage, rich ricotta cheese, marinara sauce, and melted mozzarella, this comforting dish is perfect for a hearty family dinner. The recipe includes roasting, sautéing, and baking to create layers of flavor and texture in a healthy and satisfying way.
Ingredients
Squash
- 2 spaghetti squash (on the smaller side, about 1 1/2 – 2 lbs. each)
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
Meat and Sauce
- 16 ounces Italian sausage (casings removed)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 cups marinara sauce (homemade or store bought)
Cheese Mixture
- 1 cup ricotta cheese (use more ricotta as necessary to coat the spaghetti squash; substitute with cottage cheese if preferred)
- 1 large egg
- 1/3 cup grated parmesan cheese
- 1/4 cup freshly chopped basil (plus more for serving; optional)
- 2 cups grated mozzarella cheese
Instructions
- Prep and roast the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half horizontally and remove the seeds using a large spoon. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender. Let cool, then shred the flesh with a fork to yield about 3 cups of spaghetti squash strands.
- Cook the sausage: While the squash is roasting, heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Add the Italian sausage, breaking it up with a wooden spoon, and cook for about 5 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving 1 tablespoon of grease in the skillet.
- Prepare the sauce: In the same skillet, add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds more. Return the cooked sausage to the pan and pour in the marinara sauce. Simmer the mixture for 5-8 minutes, then remove from heat.
- Make the ricotta filling: In a medium bowl, combine the ricotta cheese and egg until smooth. Stir in the grated parmesan cheese and chopped basil, then fold in the shredded spaghetti squash to combine evenly.
- Assemble the lasagna: Divide the ricotta and squash mixture evenly among four spaghetti squash halves, filling them but leaving space at the top. Spoon the sausage marinara mixture over the ricotta filling in each squash half. Top generously with grated mozzarella cheese.
- Bake: Place the stuffed squash halves on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until the cheese is melted and bubbly. For a browned top, switch to broil and broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish and serve: Remove from the oven and garnish with additional freshly chopped basil if desired. Serve warm and enjoy your healthy, delicious spaghetti squash lasagna!
Notes
- You can substitute cottage cheese for ricotta if preferred.
- Adjust the amount of marinara sauce and ricotta cheese to your liking for moisture and creaminess.
- If you prefer a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
- Use gluten-free marinara sauce to keep the recipe gluten-free.
- Watch closely when broiling the cheese to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
