Spaghetti Squash Lasagna

10 minutes Prep Time
1 hour
5 minutes Cook Time
4 Servings

Cutting carbs, or eating gluten-free? You can enjoy your favorite dishes and still make healthy choices. We swapped out lasagna noodles and instead layer lasagna ingredients like ricotta and tomato…

Ingredients

  • 2 spaghetti squash
  • 1/2 cup ricotta cheese, whole milk variety
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chopped fresh basil
  • 1/2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped or minced
  • 1 (15 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • salt and freshly ground black pepper
  • 1 bay leaf
  • 1 tablespoon fresh basil, for garnish
  • 1 cup shredded mozzarella cheese

Instructions

Step one

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and with a spoon scrape out seeds. Drizzle insides of the squash (flesh) with olive oil and season with salt and pepper. Place cut side down onto a foil-lined baking sheet. Bake for 30-40 minutes or until you can easily pierce the shell with a sharp knife or fork. When cooked, remove from oven and set aside to cool (we like to flip them over to release steam and for faster cooling).

Step two

In a small bowl, combine ricotta cheese, parmesan, and basil. Set aside.

Step three

In a skillet or deep sauce pan, heat oil over medium heat, add onion and garlic. Sauté for 3-4 minutes to soften. To the pan, add crushed tomatoes and season with salt and pepper. Add bay leaf and cover, reduce heat to low and simmer for 20 minutes. At the very end of cooking the sauce, stir in fresh chopped basil. Remove from heat, remove bay leaf and set aside.

Step four

Once squash is cooled enough to handle, use a fork to scrape and remove flesh which will shred into spaghetti strands. Drain scraped squash on paper towels to remove moisture. Toss squash with half of the sauce in a separate bowl. Divide spaghetti squash among the four halves and place back on baking sheet. Top each half with sauce (divided equally among the 4 halves), about 1 tablespoon of ricotta mixture and ¼ cup shredded mozzarella cheese.

Step five

Place back in the oven and bake for 20-25 minutes or until the cheese is melted and lightly browned.

Step six

Remove from the oven, let the squash set for 5-10 minutes before cutting or serving. Garnish with fresh basil just before serving.

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