Spaghetti Squash Lasagna Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
8 Servings
Ingredients
  • 1 large spaghetti squash
  • 1 tablespoon + 2 teaspoons olive oil, divided
  • 1 ½ teaspoons salt, divided + more, to taste
  • ½ teaspoon black pepper, divided + more, to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • ½ teaspoon red pepper flakes
  • 1 (15-ounce) container ricotta cheese
  • 1 large egg
  • 5 ounces frozen chopped spinach, thawed and drained
  • 1 ½ cups mozzarella cheese, shredded, divided
  • ⅓ cup Parmigiano Reggiano cheese, grated
  • chopped fresh parsley, for garnish
Directions
  1. Preheat oven to 400 F.
  2. Prepare a baking sheet with foil and cooking spray.
  3. Cut the spaghetti squash in half lengthwise, and scrape out the seeds.
  4. Rub 1 tablespoon of olive oil on the inside of each spaghetti squash half, and sprinkle with salt and pepper. Place cut side down on the prepared baking sheet.
  5. Roast for 35 minutes, or until tender and easily pierced with a toothpick. Then, remove from the oven, and let cool.
  6. Once cooled, scrape the flesh from the rind with a fork so that it forms noodle-like strands. There should be about 6 cups total.
  7. While the squash is cooking, make the sauce by heating 2 teaspoons of olive oil in a large saucepan over medium heat. Add the onion and the garlic, and cook until softened, about 5 minutes.
  8. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
  9. Bring the sauce to a simmer, and cook for 15 to 20 minutes, until thickened.
  10. In a large mixing bowl, combine the ricotta, egg, spinach, ½ cup of mozzarella cheese, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
  11. Squeeze all of the excess liquid from the spaghetti squash, and add it to the ricotta mixture.
  12. Turn the oven to 375 F.
  13. Spread about 1 cup of the sauce into the bottom of an 8x11-inch baking dish.
  14. Add 1/2 of the squash mixture, and spread it out evenly.
  15. Add 1/2 of the remaining sauce over the ricotta layer, and repeat until there are two layers of the ricotta mixture.
  16. Spread the remaining tomato sauce over the top, and sprinkle on the remaining 1 cup of mozzarella cheese and the Parmigiano Reggiano cheese.
  17. Bake for 35 to 40 minutes, until bubbly. Set the oven to broil for 3 minutes to brown the top, if desired.
  18. Let stand for 10 minutes before serving.
  19. Garnish with fresh parsley.