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!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

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.

Step 8

Repeat the layers: remaining squash, remaining ricotta mixture, 1 cup marinara, and 1 cup mozzarella cheese.

Step 9

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.

Step 10

Let the lasagna rest for 10 minutes, then sprinkle with chopped fresh basil before serving. Enjoy!

Nutrition Facts

Serving size	(5113.7g)

Amount per serving	% Daily Value*
Calories	3548.5

Total Fat 220.0g	0%
Saturated Fat 91.0g	0%
Polyunsaturated Fat 33.8g
Cholesterol 718.9mg	0%
Sodium 13318.1mg	0%
Total Carbohydrate 284.5g	0%
Dietary Fiber 58.6g	0%
Total Sugars 104.3g
Protein 151.7g	0%

Vitamin D 53.8IU	0%
Calcium 4559.6mg	0%
Iron 18.1mg	0%
Potassium 4740.4mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 16.3%

Carbs: 30.6%