This Spaghetti Squash Lasagna is a healthy, low carb spin on a comfort food classic! Loaded with Italian flavors & cheeses, and gluten free!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8People
Calories 225kcal
Author FoodFaithFitness
Ingredients
2CupsMarinara sauce
1Large spaghetti squash,roasted (about 3 lbs- see notes)
115 ozContainer of low fat ricotta cheese
8ozMozzarella cheese(2 cups lightly packed)
Fresh basil leaves
1tspSalt,divided
2TbspParmesan cheese,finely grated
Instructions
Heat your oven to 400 degrees
Spread half the sauce in a 8x11 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!
Video
Notes
I roasted the squash like THIS and I HIGHLY recommend it so that your squash is not mushy