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!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat the oven to 350. Wash the spaghetti squash and cut in half. Place the squash in a baking pan and bake for 35 minutes.
2While the squash cooks, brown the sausage. Drain. Combine the tomatoes with the sausage and simmer until heated through.
3Combine the ricotta, the eggs, salt and pepper. Blend well.
4Once 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.
5Spread the ricotta on top of the squash. Layer the meat sauce on the ricotta and spread the grated cheese on top.
6Bake 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