Description
A hearty yet healthy twist on traditional lasagna that uses spaghetti squash instead of pasta, perfect for reducing carbs and embracing more veggies.
Ingredients
- 1 large spaghetti squash
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 40-45 minutes until tender.
- In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Once the squash is done, use a fork to scrape out the strands.
- In a baking dish, layer marinara sauce, spaghetti squash strands, the ricotta mixture, and mozzarella cheese. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake for 30 minutes until bubbly and golden. Let it cool for a few minutes before serving.
Notes
Select a firm, heavy squash and allow it to roast until fully tender for best results. Let the lasagna rest before serving to help it hold together.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian