spaghetti squash lasagna
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!
No Image
prep time
40 Min
cook time
1 Hr
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 - spaghetti squash
- 2 - eggs
- 2 cups ricotta cheese
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 pound ground italian sausage
- 16 ounces tomato sauce, italian seasoned
- 40 ounces crushed tomatoes, italian seasoned
- 2 cups grated italian blend cheese
How To Make spaghetti squash lasagna
-
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.
-
Step 2While the squash cooks, brown the sausage. Drain. Combine the tomatoes with the sausage and simmer until heated through.
-
Step 3Combine the ricotta, the eggs, salt and pepper. Blend well.
-
Step 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.
-
Step 5Spread the ricotta on top of the squash. Layer the meat sauce on the ricotta and spread the grated cheese on top.
-
Step 6Bake for 1 hour or until cheese on top is browned and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes