Spaghetti Squash Lasagna Recipe

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Spaghetti Squash Lasagna

Rebecca McCright

By
@RebeccaM

Going gluten-free has been a challenge for this pasta-loving girl. I have discovered spaghetti squash!! Although it takes a little more prep work and does cost more than a box of noodles, I actually love the spaghetti squash so much more than noodles. They have texture and flavor and pair so well with a meaty sauce.

Tip: You can bake the squash in a slow cooker for 4 hours. Super easy!


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Rating:

Serves:

8-10

Prep:

40 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
spaghetti squash
2
eggs
2 c
ricotta cheese
1 tsp
pepper
1 tsp
salt
1 lb
ground italian sausage
16 oz
tomato sauce, italian seasoned
40 oz
crushed tomatoes, italian seasoned
2 c
grated italian blend cheese

Directions Step-By-Step

1
Preheat the oven to 350. Wash the spaghetti squash and cut in half. Place the squash in a baking pan and bake for 35 minutes.
2
While the squash cooks, brown the sausage. Drain. Combine the tomatoes with the sausage and simmer until heated through.
3
Combine the ricotta, the eggs, salt and pepper. Blend well.
4
Once the squash is cooked, use a fork to scrape the spaghetti "strands" from the squash. Layer in the bottom of a greased 9x13 inch baking pan.
5
Spread the ricotta on top of the squash. Layer the meat sauce on the ricotta and spread the grated cheese on top.
6
Bake for 1 hour or until cheese on top is browned and bubbly.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Gluten-Free, Wheat Free