Name: Spaghetti Squash Lasagna
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 Spaghetti squash; 2 teaspoons Olive oil; 1 Onion; 3 cloves Garlic; 2 cups Crushed tomatoes; 2 teaspoons Italian Seasoning; 1 lb Ground beef; 1.5 cups Cottage cheese; 3 cups Mozzarella cheese

From the Cook

1/7

Spaghetti Squash Lasagna

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Preheat oven to 375℉.

Slice the spaghetti squash in half, then place on a rimmed baking sheet, cut side down.

Add 1 cup of water to the baking sheet.

Bake spaghetti squash for approximately 40 minutes, until all water is evaporated.

Allow the spaghetti squash to cool until comfortable to handle.

Meanwhile, prepare the filling.

Place the olive oil in a large saucepan over medium heat.

Once the oil is hot, added the diced onion and cook for 3-4 minutes, until golden and soft.

Add the minced garlic and cook for an additional minute.

Add the crushed tomatoes, stir to combine and cook until tomatoes are hot throughout, about 3 minutes.

Stir in the Italian Seasoning.

Add the ground beef and stir to combine. Cook until the ground beef is hot, breaking up clumps with the back of a spoon until the sauce is a consistent texture, about 5 minutes.

Add the cottage cheese and stir to combine. Remove from heat.

Grease a 9” x 13” casserole dish.

Use a fork to gently remove the spaghetti squash strands from the rind.

Place the spaghetti squash from one half of the squash into the casserole dish and spread to form an even layer.

Spread half of the meat sauce over the spaghetti squash layer, using a spatula to spread into an even layer right to the edges of the casserole dish.

Sprinkle 1 cup of the shredded mozzarella cheese over the meat layer.

Repeat, layering the remaining spaghetti squash, followed by the remaining meat sauce and then top with the remaining 2 cups of shredded cheese.

Cover the casserole dish with tinfoil and bake for 30 minutes.

Remove the lasagna from the oven, remove the tinfoil and use paper towel to dab up any moisture on the top of the lasagna, if needed.

Set oven to broil and return the lasagna to the oven.

Broil for 3-5 minutes until the top layer of cheese is lightly golden.

Remove the lasagna from the oven and allow to set for a few minutes before garnishing and cutting in.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Your Squash Thoroughly 💧
After roasting spaghetti squash, let it cool slightly, then use a clean kitchen towel to gently press and remove excess moisture from the strands. This prevents a watery lasagna and ensures the cheese sauce adheres properly.
Brown Your Meat Properly 🍖
Break ground beef into small pieces and let them sit undisturbed in a hot pan for 2-3 minutes before stirring—this develops rich, caramelized flavors that elevate your sauce quality.
Layer Strategically for Even Cooking 🧀
Alternate thin layers of squash, meat sauce, and cheese mixture rather than thick blocks, ensuring every bite has balanced flavors and textures while preventing the cheese from burning on top.
Bloom Your Garlic in Oil First 🧄
Toast minced garlic in olive oil for 30-60 seconds before adding onions and ground beef to unlock its aromatic compounds and create a deeper, more complex sauce foundation.
Use Fresh Cottage Cheese Mix 🥄
Combine cottage cheese with an egg and Italian seasoning 15 minutes before assembly to allow flavors to meld, creating a creamier, more cohesive ricotta-like filling that won't separate during baking.