Spaghetti Squash Lasagna
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash Lasagna
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This spaghetti squash lasagna is ready in 45 minutes – enjoy rich layers of ricotta, mozzarella, and aromatic herbs for a satisfying and meatless meal!
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Ingredients
- 1 spaghetti squash medium
- 2 cups marinara sauce
- 1½ cups ricotta cheese
- 1½ cups shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- fresh parsley chopped, for garnish
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Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper lightly.
- Place both halves in a microwave-safe dish, cut side down. If both halves can’t fit on your microwave plate, cook them separately. Microwave on high for 7-12 minutes or until fork-tender. The time will vary depending on the size of your squash. Let it cool, then scrape the squash into strands.
- In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, half of the grated hard cheese, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
- In a greased baking dish, start by layering half of the cooked spaghetti squash strands on the bottom of the dish.
- Spread half of the cheese mixture over the spaghetti squash layer. Pour half of the marinara sauce evenly over the cheese layer.
- Repeat the layering process with the remaining half of the ingredients. First, add the remaining spaghetti squash, then the remaining cheese mixture, and finally, the rest of the marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the cheese is golden brown.
- Allow the spaghetti squash lasagna to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Pat dry cooked spaghetti squash with a paper towel to reduce excess moisture and avoid a soggy lasagna.
- Start layering with a base of marinara sauce to prevent squash from sticking to the dish.
- Tent lasagna with aluminum foil for initial baking to retain moisture and achieve a golden, bubbly top.
- Roast spaghetti squash for added flavor. Brush with olive oil, sprinkle salt and pepper, and roast at 425°F for 40-50 minutes until tender.
Nutrition Information
Show Details
Serving
4g
Calories
447kcal
(22%)
Carbohydrates
29g
(10%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
91mg
(30%)
Sodium
1473mg
(61%)
Potassium
792mg
(23%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
1637IU
(33%)
Vitamin C
14mg
(16%)
Calcium
602mg
(60%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 1473mg | 61% |
| Potassium | 792mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1637IU | 33% |
| Vitamin C | 14mg | 16% |
| Calcium | 602mg | 60% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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