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It’s not secret around these parts that I love to make lasagna out of veggies.
BUT, I finally decided to switch it ALL up and use spaghetti squash because, in all honesty, I have been eating spaghetti squash with parmesan cheese, basil and marinara sauce on the reg lately.
And…I was like “💡” this would make a great lasagna.
And, my friends, it sure as heck does.
Why you will LOVE This Recipe
I’m all about a good comfort food meal like alfredo vegan scalloped potatoes or a satisfying bowl of pizza crock pot pasta. And what says comfort food more than a hot, cheesy pan of lasagna? That’s right- NOTHING! The sauce, the cheesy layers, the cozy goodness, I seriously can’t get enough of this classic recipe. BUT did you know you can have all that flavor and lasagna-y goodness in a lower carb, healthier package? Yup, you heard right, my friends and today’s spaghetti squash lasagna recipe will show you that ALL your low carb lasagna dreams really can come true! It’s JUST as flavorful, the texture is satisfying, the sauce is rich and delicious, AND it’s made with spaghetti squash instead of regular pasta. You and your crew are going to love this spin on a classic!
The ingredients that go into this hot and cheesy saghetti squash lasagna bake are healthy, good for your body, and easy to pronounce- no funny processed ingredients used! You and your whole family are going to love how healthy AND tasty it is, so let’s get together the ingredients and get cooking! Here’s what you will need:
- Marinara Sauce
- Large Spaghetti Squash roasted
- Low Fat Ricotta Cheese
- Mozzarella Cheese
- Basil Leaves
- Parmesan Cheese
How to make Spaghetti Squash Lasagna
Turn on the oven and let it preheat while you assemble the lasagna. Spread half the sauce out in the bottom of your lasagna pan.
Use a large spoon to scrape the roasted spaghetti squash out of the shells. Spread half of it over top of the first layer of sauce. Gently layer the ricotta cheese, half the salt, and half the mozzarella over top. Lay the basi leaves over top. Repeat your layering with the remaining ingredients, then sprinkle the parmesan over top.
Cover and bake until bubbly, then uncover and broil for a couple of minutes to brown the top up a bit!
Slice into squares, serve and DEVOUR!
How to store, reheat and freeze Keto Spaghetti Squash Lasagna
You’re going to love this lasagna for MANY reasons, including that it makes fabulous leftovers! It’s perfect to take along to the office and reheat for a filling and delicious lunch, or to have 2 nights in a row for dinner so you don’t have to think about it. To store it, place the lasagna in an airtight container. It will last in the fridge for up to 5 days. To reheat it, you can pop it in the oven at 350 degrees Fahrenheit until it heats up, or simply heat it up in the microwave until hot! I don’t recommend freezing this lasagna, as it will be mushy when reheated.
Spaghetti Squash Lasagna FAQ
Using a sharp knife, stand the spaghetti squash up tall and carefully slice it lengthwise. You will need to jiggle the knife carefully back and forth until it slices all the way through. Use a large spoon to scrape out the seeds before roasting it.
Before roasting your spaghetti squash, salt it generously. This will draw out a lot of the extra moisture and then it will not be watery once it’s cooked.
Spaghetti squash has a very mild taste that is quite neutral. Although it does have a slight sweetness, it doesn’t have a lot of flavor, making it a great and low carb substitute for pasta.
more spaghetti squash recipes
- spaghetti squash primavera
- chicken pesto spaghetti squash
- healthy chicken noodle casserole with spaghetti squash
- 2 Cups Marinara sauce
- 1 Large spaghetti squash, roasted (about 3 lbs- see notes)
- 1 15 oz Container of low fat ricotta cheese
- 8 oz Mozzarella cheese (2 cups lightly packed)
- Fresh basil leaves
- 1 tsp Salt, divided
- 2 Tbsp Parmesan cheese, finely grated
- Heat your oven to 400 degrees
- Spread half the sauce in a 8×11 inch baking pan.
- Scrape the spaghetti squash out of the shell to make strands. Layer half over the sauce.
- Then, gently spread half the ricotta over, followed by 1/2 tsp of salt, half the mozzarella cheese and some fresh basil leaves. (just lay them flat on the lasagna)
- Repeat the layers and then sprinkle with the parmesan.
- Cover and bake until bubbly, about 30 minutes. Then, turn your broil to HIGH and cook until browned, about 2-4 minutes.
- Let cool for 5 minutes and DEVOUR!
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