Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spaghetti squash lasagna. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, Parmesan and mozzarella cheese, and a quick simmer tomato sauce. It's called spaghetti squash for a reason, after all, and these tender strands of squash make a Today, this mild-tasting squash is getting a lasagna makeover.
Spaghetti Squash Lasagna is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Spaghetti Squash Lasagna is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have spaghetti squash lasagna using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spaghetti Squash Lasagna:
- Make ready 1 large spaghetti squash, roasted
- Get 1 tbsp. olive oil
- Take 1/2 onion, diced
- Prepare 2 cloves garlic, minced
- Take 1/2 lb. ground sausage (could also use ground beef or ground turkey)
- Prepare 2 cups marinara sauce (jarred or homemade)
- Get to taste salt and pepper
- Get to taste dried basil
- Take to taste Italian seasoning and oregano
- Get 1 cup mozzarella cheese, shredded
- Make ready 1/2 cup parmesan cheese, shredded
- Get 1 1/2 cup ricotta cheese
- Make ready chopped parsley, for garnish
Spaghetti Squash Lasagna with Meat Casserole. During a recent grocery trip to ALDI, I picked up a spaghetti squash. I knew it'd be perfect to use as a pasta replacement in a new low carb recipe to try. Cheesy, meaty lasagna made with Spaghetti Squash instead of carb loaded noodles!
Instructions to make Spaghetti Squash Lasagna:
- You should already have your squash roasted when starting this recipe. Use a fork to remove the strands of squash from the shells and into a large bowl, if you haven't already done so, then set aside.
- Preheat the oven to 350°F. Grease an 8x8" baking dish and set aside.
- In a large skillet, heat the oil over medium heat. Once hot, add the onions and cook until they are translucent, about 3-5 minutes. Add the garlic and cook just a minute or so more, until fragrant.
- Add the ground sausage and cook until browned, breaking it apart as you cook. Drain any grease, if necessary.
- Add the seasonings and the marinara sauce to the skillet. Allow to come to a simmer and let simmer for 5 or so minutes, then remove from heat.
- Pour half of the sauce and meat mixture onto the bottom of the prepared baking dish and spread it evenly across the bottom. Then spread half of the spaghetti squash over the top of the sauce.
- Spread 3/4 cup of the ricotta cheese over the squash, then sprinkle 1/2 cup of the mozzarella and 1/4 cup of the parmesan cheese over the ricotta.
- Spread the remaining sauce and meat mixture over the cheeses and then top with the remaining squash. Repeat the layering of the remaining cheeses.
- Cover loosely with foil and bake for 20 minutes. Then, uncover and bake an additional 10 minutes. To brown the cheese more, switch the oven to broil after the 10 minutes are up and broil until the cheese is golden, about 2-3 minutes. Once done, sprinkle with the chopped parsley and serve immediately. Refrigerate any leftovers.
I'm showing three Spaghetti Squash but after cooking it all up, I think you'd only need two.. Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna If you get a chance to try this Cheesy Vegetarian Spaghetti Squash Lasagna, let me know! This recipe for Spaghetti Squash Lasagna Casserole hits all the markers for a great comfort food recipe, and it feeds a crowd. It's rich, thick, gooey and just a little bit spicy. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a ziplock plastic bag in the refrigerator until ready to use.
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