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Spaghetti Squash Lasagna
Spaghetti Squash Lasagna
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Satisfying spaghetti squash lasagna with roasted squash, savory sauce, and layers of gooey mozzarella cheese. Perfect for vegetarians!
Ingredients:
  • 2 spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 2 (16 ounce) packages shredded mozzarella cheese, divided
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 0.5 cup Parmesan cheese
  • 1 (24 ounce) jar spaghetti sauce
Instructions:
  • Heat the oven to 375°F (190°C).
  • Coat squash halves with luscious olive oil; sprinkle with a pinch of salt and pepper. Arrange cut-sides facing up on a baking sheet.
  • Bake in the preheated oven for 45 minutes until softened. Let cool for 5 to 10 minutes until easily handled. Use a fork to scrape out squash strands and transfer to a bowl.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese in a bowl. Mix well and fold into the squash. Gently stir in 2 to 3 tablespoons of spaghetti sauce until the mixture turns pink.
  • Spread half of the squash mixture in a 9x13-inch baking dish, followed by half of the spaghetti sauce and half of the mozzarella cheese. Repeat the layers with the remaining squash mixture, spaghetti sauce, and mozzarella cheese.
  • Bake in the preheated oven for 30 to 45 minutes, or until the mozzarella cheese is melted and golden brown.

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