Spaghetti Squash Lasagna

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 447kcal

Author: Shruthi Baskaran-Makanju

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

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.

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