Spaghetti Squash Lasagna Recipe

Introduction

Spaghetti Squash Lasagna is a lighter, gluten-free twist on classic lasagna that combines tender roasted squash strands with savory beef, marinara, and creamy cheeses. This comforting casserole offers all the flavors of traditional lasagna with fewer carbs and plenty of nutrition.

Ingredients

• 1 small spaghetti squash (3.5 – 4 lbs)
• 1 lb lean ground beef
• 3 cloves garlic (minced)
• 1/2 yellow onion (finely diced)
• 1/2 tsp Italian seasoning
• 24 oz marinara sauce
• 3 cups low fat cottage cheese
• 1/4 cup Parmesan cheese (grated)
• 1/2 cup Mozzarella cheese (shredded)

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Line a baking sheet with foil or a silicone baking mat.
2. Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Place the squash halves cut side down on the prepared baking sheet. Bake for 40-45 minutes until tender and the flesh can be shredded with a fork into noodle-like strands.
3. Step 3: While the squash cooks, brown the ground beef in a large skillet with the minced garlic, diced onion, and Italian seasoning. Break up the meat and cook until fully browned. Drain the grease and set aside.
4. Step 4: When the squash is done, reduce the oven heat to 350 degrees F. Use a fork to scrape the flesh into strands and place them on paper towels to press out excess moisture.
5. Step 5: Lightly coat an 8×8 inch baking dish with nonstick spray. Layer half the spaghetti squash in the dish, then half the marinara sauce, half the cooked ground beef, and half the cottage cheese. Repeat with the remaining ingredients. Sprinkle evenly with Parmesan and Mozzarella cheese on top.
6. Step 6: Bake the assembled lasagna in the preheated oven for 30 minutes, or until the cheese is melted, golden, and bubbly. Let it rest for a few minutes before serving.

Tips & Variations

• For a vegetarian option, substitute the ground beef with sautéed mushrooms or lentils.
• Try adding fresh basil or spinach in the layers for extra flavor and nutrition.
• To reduce moisture, be sure to press the spaghetti squash strands well before building the lasagna.
• Use whole milk ricotta instead of cottage cheese for a richer taste.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover with foil and bake at 350 degrees F until heated through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Spaghetti squash works best due to its noodle-like texture when cooked. Other squashes won’t shred the same way, so the texture of the dish will be different.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it uses spaghetti squash instead of pasta noodles. Just be sure your marinara sauce contains no gluten-containing ingredients.

Spaghetti Squash Lasagna Recipe

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★★★★★

4.6 from 135 reviews

• Author: Olivia
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A healthy and comforting Spaghetti Squash Lasagna recipe that replaces traditional pasta with nutrient-packed spaghetti squash. This dish layers roasted spaghetti squash strands with savory ground beef, marinara sauce, and a creamy cheese blend, baked to golden, bubbly perfection. Perfect for a low-carb twist on a classic Italian favorite.

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Ingredients

Scale 1x2x3x

Vegetables and Produce

• 1 small spaghetti squash (3.5 – 4 lbs)
• 3 cloves garlic (minced)
• 1/2 yellow onion (finely diced)

Meat

• 1 lb lean ground beef

Seasonings

• 1/2 tsp Italian seasoning

Sauces and Dairy

• 24 oz marinara sauce
• 3 cups low fat cottage cheese
• 1/4 cup Parmesan cheese (grated)
• 1/2 cup Mozzarella cheese (shredded)

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the spaghetti squash.
2. Prepare and Roast Squash: Line a baking sheet with foil or a silicone baking mat. Cut the spaghetti squash in half lengthwise, remove the seeds and membrane. Place the halves cut side down on the prepared baking sheet and roast in the oven for 40-45 minutes until tender and strands easily shred with a fork.
3. Cook Ground Beef Mixture: While the squash is roasting, heat a large skillet over medium heat. Add the lean ground beef, minced garlic, finely diced yellow onion, and Italian seasoning. Cook, breaking up the meat, until fully browned. Drain excess grease and set the meat mixture aside.
4. Prepare Squash Noodles: Remove the roasted spaghetti squash from the oven and lower oven temperature to 350 degrees Fahrenheit. Using a fork, scrape the flesh of the squash to create spaghetti-like noodles. Press the noodles with paper towels to remove excess moisture.
5. Assemble Lasagna Layers: Lightly coat an 8-inch by 8-inch baking dish with nonstick spray. Layer half of the spaghetti squash noodles evenly on the bottom. Add half of the marinara sauce, followed by half of the cooked ground beef, and half of the low fat cottage cheese. Repeat these layers to create a second layer.
6. Add Cheese Topping: Evenly sprinkle the grated Parmesan cheese and shredded Mozzarella cheese over the top layer to cover the assembled lasagna.
7. Bake the Lasagna: Place the baking dish in the preheated oven and bake for 30 minutes until the cheese is melted, bubbly, and golden brown on top.

Notes

• Ensure to press out as much moisture as possible from the spaghetti squash noodles to avoid a watery lasagna.
• For extra flavor, consider seasoning the marinara sauce with fresh basil or red pepper flakes.
• Use lean ground beef or turkey for a lower fat option.
• This dish can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from chilled.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Keywords: Spaghetti squash lasagna, low carb lasagna, healthy lasagna, baked spaghetti squash, ground beef lasagna, low fat Italian recipe