FoodWage
Spaghetti Squash Lasagna
Uproot Kitchen’s vegetarian spaghetti squash lasagna is a gluten-free, low-carb, and saucy delight! This main dish features simple ingredients like spaghetti squash, baby spinach, and mozzarella cheese. Make this one-dish casserole in advance and freeze pre-portioned leftovers for a quick reheatable dinner. It’s perfect for those busy nights!
Ingredients for servings
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1 medium spaghetti squash about 4 cups cooked, divided
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1.5 cup low-fat ricotta cheese divided
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1 large egg
teaspoon dried basil
teaspoon dried oregano
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0.25 teaspoon garlic powder
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1.5 cup thick marinara sauce divided
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4 cup fresh baby spinach chopped and divided
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0.5 cup part-skim mozzarella cheese divided
Grape tomatoes optional garnish
Red pepper flakes optional garnish
Spaghetti Squash Lasagna
Directions
Slice spaghetti squash in half, remove the seeds and bake it flesh side down for 40 minutes at 350°F.
To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.
Preheat the oven to 350°F.
Combine the ricotta with the egg, basil, oregano, and garlic powder.
Begin layering by placing 1/2 cup of the marinara sauce in the bottom of a greased 8×8 or 9×9 pan. Continue with 2 cups of cooked spaghetti squash, 3/4 cup of the ricotta mixture, 2 cups fresh chopped spinach, 1/2 cup marinara sauce, and 1/4 cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).
Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.
Bake uncovered for 30 minutes until bubbling.
Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.