Spaghetti Squash Lasagna. Pricerunner hjælper dig med at sammenligne produkter, priser og butikker online. A cheesy spaghetti squash mixture is layered with sauce and lots of mozzarella cheese in this hearty and delicious vegetarian lasagna. This easy spaghetti squash lasagna is a deliciously cheesy dinner!
Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness. It has all the characteristic lasagna comforts that we need when the thermometer dips—the stretchy cheese, the chunky, hearty red sauce, the load-up-your-fork and think-warm-thoughts appeal—but is lightened up enough to be a healthy weeknight meal. You can cook Spaghetti Squash Lasagna using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Spaghetti Squash Lasagna
- It's 1 of large spaghetti squash, roasted.
- It's 1 tbsp. of olive oil.
- It's 1/2 of onion, diced.
- Prepare 2 cloves of garlic, minced.
- Prepare 1/2 lb. of ground sausage (could also use ground beef or ground turkey).
- You need 2 cups of marinara sauce (jarred or homemade).
- You need to taste of salt and pepper.
- You need to taste of dried basil.
- It's to taste of Italian seasoning and oregano.
- Prepare 1 cup of mozzarella cheese, shredded.
- You need 1/2 cup of parmesan cheese, shredded.
- Prepare 1 1/2 cup of ricotta cheese.
- It's of chopped parsley, for garnish.
This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. I think the only thing this recipe doesn't do is clean up after itself (how inconsiderate). I love the use of spaghetti squash as an alternative to lasagna noodles so much that I refuse to eat it any other way. I modify this recipe and it's just amazing, basically just adding spices and a mix of ground beef and Italian sausage with the marinara sauce… which probably takes away the "skinny" part of it.
Spaghetti Squash Lasagna instructions
- You should already have your squash roasted when starting this recipe. Use a fork to remove the strands of squash from the shells and into a large bowl, if you haven't already done so, then set aside..
- Preheat the oven to 350°F. Grease an 8x8" baking dish and set aside..
- In a large skillet, heat the oil over medium heat. Once hot, add the onions and cook until they are translucent, about 3-5 minutes. Add the garlic and cook just a minute or so more, until fragrant..
- Add the ground sausage and cook until browned, breaking it apart as you cook. Drain any grease, if necessary..
- Add the seasonings and the marinara sauce to the skillet. Allow to come to a simmer and let simmer for 5 or so minutes, then remove from heat..
- Pour half of the sauce and meat mixture onto the bottom of the prepared baking dish and spread it evenly across the bottom. Then spread half of the spaghetti squash over the top of the sauce..
- Spread 3/4 cup of the ricotta cheese over the squash, then sprinkle 1/2 cup of the mozzarella and 1/4 cup of the parmesan cheese over the ricotta..
- Spread the remaining sauce and meat mixture over the cheeses and then top with the remaining squash. Repeat the layering of the remaining cheeses..
- Cover loosely with foil and bake for 20 minutes. Then, uncover and bake an additional 10 minutes. To brown the cheese more, switch the oven to broil after the 10 minutes are up and broil until the cheese is golden, about 2-3 minutes. Once done, sprinkle with the chopped parsley and serve immediately. Refrigerate any leftovers..
This spaghetti squash lasagna recipe makes plenty of servings so you'll likely have leftovers. The best way to reheat single servings is the microwave. This is a good recipe if you're on a low carb diet. It was my first time using spaghetti squash and I don't think I cooked it long enough. It was much too crunchy for me.
0 Comments for "✓ Recipe: Yummy Spaghetti Squash Lasagna"