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Spaghetti Squash Lasagna

Spaghetti Squash Lasagna Recipe

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash (about 3 to 4 lb)
  • 1 tbsp olive oil
  • 1 tsp fine sea salt, divided
  • ½ tsp black pepper, divided
  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tsp dried Italian seasoning
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 cups shredded low-moisture mozzarella
  • A handful of fresh basil leaves, for serving

Method
 

  1. Preheat oven to 400°F. Halve squash, remove seeds, rub with oil, season with ½ tsp salt and ¼ tsp pepper. Roast cut-side down 40 to 45 minutes until fork-tender, then scrape strands and set aside.
  2. Brown beef and onion over medium-high heat with remaining salt and pepper until cooked, 6 to 8 minutes. Drain fat, add garlic, marinara, and Italian seasoning, and simmer 10 minutes.
  3. Mix ricotta, egg, and Parmesan until smooth.
  4. Lower oven to 375°F. Layer a 9x13 dish: thin meat sauce, half the squash, half the ricotta, half remaining sauce, and some mozzarella. Repeat layers and top with the rest of the mozzarella.
  5. Bake 25 to 30 minutes until bubbly, then broil 2 to 3 minutes for a golden top. Rest 5 minutes, scatter basil, and serve.

Notes

If your squash strands feel wet after scraping, let them drain in a colander for a few minutes and blot with paper towels. This keeps the casserole from turning watery.