Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna is everything you want in lasagna without all the carbs! Tender roasted spaghetti squash is layered with a creamy ricotta filling, rich, flavorful Italian sausage marinara and mozzarella cheese. It’s cheesy, satisfying and can be assembled completely in advance!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: HARD

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4 servings

Calories: 876 kcal per serving

Ingredients

2 - spaghetti squash on the smaller side
2 tablespoons - olive oil
16 ounces - Italian sausage casings removed
1 - onion
3 cloves - garlic
2 cups - marinara sauce
1 cup - ricotta cheese
1 - egg
⅓ cup - parmesan cheese
¼ cup - basil
2 cups - mozzarella cheese

Instructions

Preheat the oven to 400 degrees. Lay the spaghetti squash horizontally on a cutting board and using a sharp knife, remove the stem. Stand the spaghetti squash upright on the cut side and using a sharp paring knife, cut the squash in half from the top down one side at a time. You can also use a large knife and cut in half from the middle using a rocking motion, but I don't advise this if your squash is on the taller, large side. Turn the squash horizontally once more to cut through the stem to separate it if necessary.
Scoop out the seeds and stringy insides with a large spoon, then use 1 tablespoon of the olive oil to brush over the cut side of the squash and season each squash half with salt and pepper to taste.
Place the squash cut side down on the baking sheet and roast for 40-45 minutes or until tender. This will vary depending on the size of your squash. Remove from heat and shred the squash with a fork when it's cool enough to handle. You will have roughly 3 cups of squash.

Nutrition