Spaghetti Squash Lasagna

Written by on in Pasta

If you enjoy Lasagna then you will love this recipe. Now I know your thinking “ Spaghetti Squash instead of Lasagna noodles, its not going to be good “ but let me reassure you, it’s just as good, and the best part is it’s better for you. It’s one of my favorite ways to eliminate some carbs out of my diet. For those of you who are looking for gluten free recipes, this is perfect. No gluten in here.

If you are not familiar with spaghetti squash, its a squash that when cut open contains large seeds in the center that should be removed before cooking. The best way to remove the seeds is with a sturdy tablespoon, scraping down the center with the spoon until all the seeds are gone. When this squash is raw the flesh is solid but when cooked the flesh pulls away from itself in the form of spaghetti. So it is a great substitute for pasta.

I started by removing the sausage from their casing and placed the meat in a large frying pan and cooked on medium heat until cooked through and slightly browned. Once done I removed from heat and set aside.

To a large bowl I added my ricotta, egg, grated cheese and chopped parsley and mixed until combined. Now you can just spread your ricotta cheese with a spoon but I find it much easier to place the cheese in a piping bag and pipe in on as needed. Place cheese mixture on the side.

I lined a baking sheet with parchment paper. I cut my spaghetti squash down the center the long way. I scraped out all the seeds and placed the spaghetti squash on the prepared baking sheet. I coated each squash half with melted butter then sprinkled with salt, pepper and dried thyme. I placed them in an oven that was preheated to 350º and baked for 45 minutes or until it was fork tender. I removed it from the oven and let it cool slightly.

Using a fork I pulled the flesh away from the skin and placed it in a large bowl. I set the empty skins on the side to reuse.

Using the empty shells as vessels I continued just as though I was using a baking dish, and layer each one of my shells with my ingredients. I started with sauce followed by the squash, ricotta cheese, mozzarella cheese and cooked sausage and then repeated one more time. I topped the last layer with sauce and both cheeses and sprinkled the tops with Italian seasoning and some grated cheese. I placed them in a 350º oven and baked for 30 minutes or until the cheese was bubbly and slightly browned

I removed them from the oven and placed them in a serving dish and served immediately.

So if your looking for a jazzed up way to make Lasagna, this is it.

Spaghetti Squash Lasagna

Ingredients:

  • 2 Spaghetti squash cut in half the long way, seeds removed.
  • 2 Tablespoons butter melted
  • 6 Links sausage casing removed
  • 1 Small container ricotta cheese, 16 ounces
  • 1 Egg
  • 1/4 Cup grated Pecorino Romano cheese, plus 2 tablespoons
  • 2 Tablespoons chopped parsley
  • 1 Package mozzarella, 16 ounces, chopped into small pieces.
  • 2 Jars marinara sauce, 28 ounces each, or home made.
  • 1 Tablespoon Italian seasoning
  • 2 Teaspoons dried thyme
  • Salt and pepper

Instructions:

  1. Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
  2. Remove casings from sausage and place sausage meat in a large frying pan over medium heat. Cook sausage until completely cooked through and brown bits have formed. Set aside.
  3. To a large bowl add ricotta cheese, egg, grated Pecorino Romano cheese and chopped parsley. Mix until completely combined. Place ricotta mixture into a piping bag and set aside.
  4. Cut spaghetti squash down the center (the long way) and scrape out all the seeds with a spoon. Coat each half with melted butter, salt, pepper and dried thyme. Place squash in oven and bake 45 minutes or until fork tender. Remove from oven and let cool slightly. Once cool enough to handle, scrape the flesh away from the skin with a fork and place in a large bowl and set aside. Reserve skins to be used as vessels.
  5. Place empty spaghetti squash skins on the parchment lined baking sheet. Layer each shell with your prepared ingredients starting with sauce then follow by cooked spaghetti squash, ricotta mixture, mozzarella and sausage. Repeat one more time then top with extra sauce, ricotta cheese and mozzarella. Sprinkle with Italian seasoning and grated Pecorino Romano cheese and place in preheated oven for 30 minutes or until cheese is bubbly and slightly browned.
  6. Place on a serving tray sprinkle with some more grated cheese and serve immediately.
  7. Enjoy.