Description
Transforming traditional lasagna into a healthy, gluten-free meal, spaghetti squash lasagna is a delightful dish full of flavor and nutrients.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- While the squash is roasting, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper in a bowl.
- Once the squash is cooked, use a fork to scrape out the strands and place them in a large bowl.
- Layer half of the spaghetti squash in a baking dish, followed by half of the marinara sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers.
- Top with remaining marinara sauce and sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let it cool slightly before slicing. Garnish with fresh basil if desired. Enjoy!
Notes
This dish can be made ahead and stored in the refrigerator. It is also a gluten-free alternative for those with gluten intolerance.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg