Introduction
This spaghetti squash lasagna transforms a classic comfort dish into a lighter, veggie-packed meal. You’ll use strands of roasted spaghetti squash as your noodle layers, creating a satisfying texture that’s perfect for a cozy dinner. It’s a fun, flavorful way to enjoy the essence of lasagna without the heaviness of traditional pasta.
Prep & Cook Time
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 2
Ingredients
- 1 spaghetti squash
- 1 teaspoon olive oil (, divided)
- salt and pepper (, to taste)
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese (, shredded)
- 1 1/2 teaspoons homemade Italian seasoning
- 1 teaspoon garlic powder
- 1 lemon (, juice)
- 1 cup spinach
- 1 teaspoon olive oil
- 1/4 cup yellow onion
- 3 cloves garlic (, minced)
- 1/2 pound ground turkey (, ground beef or chicken work too!)
- coarse kosher salt & ground black pepper
- 1 cup marinara sauce
- 1 1/2 teaspoons olive oil
- 1/4 cup panko bread crumbs
- 1 lemon (, zested)
- coarse kosher salt & ground black pepper
- 1/2 cup mozzarella cheese (, shredded)
- 6 fresh basil leaves (, to garnish)
Instructions
- Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the inside with half of the first 1 teaspoon olive oil (divided), season with salt and pepper to taste, and place face-down on a baking sheet. Roast for 30-35 minutes until tender.
- While the squash roasts, make the ricotta mixture: in a bowl, combine ricotta cheese, parmesan cheese, homemade Italian seasoning, garlic powder, and juice from the lemon. Set aside.
- In a skillet over medium heat, add 1 teaspoon olive oil. Sauté the yellow onion until softened, then add minced garlic and cook for 1 minute. Add the ground turkey, season with coarse kosher salt & ground black pepper, and cook until browned. Stir in the marinara sauce.
- Prepare the topping: in a small bowl, mix 1 1/2 teaspoons olive oil with panko bread crumbs, lemon zest, and a pinch of coarse kosher salt & ground black pepper.
- Once squash is cooked, use a fork to scrape the flesh into strands. In a baking dish, layer half of the squash strands. Top with the spinach, then the ricotta mixture, followed by the turkey marinara mixture. Repeat with the remaining squash. Sprinkle with shredded mozzarella cheese and the prepared panko topping.
- Bake at 400°F for 10-15 minutes, until the cheese is melted and the topping is golden. Garnish with fresh basil leaves before serving.
Variations
- For a vegetarian version, simply omit the ground turkey and add an extra cup of sautéed vegetables like mushrooms or bell peppers to the marinara.
- Create individual portions by assembling the layers in two smaller, personal-sized baking dishes.
- Try a broiled finish: after baking, turn off the oven and use the broiler for 2-3 minutes to get an extra-crispy, browned top.
- Skip the panko topping for a simpler version and just finish with the mozzarella.
Tips for Success
- To easily halve the spaghetti squash, carefully pierce it a few times and microwave for 3-4 minutes to soften the skin slightly.
- Ensure your squash is thoroughly roasted and easily shreds into strands; if it’s undercooked, the “noodles” will be too firm.
- Let the cooked ground turkey mixture cool slightly before layering to prevent it from melting the ricotta mixture too quickly.
- Press your layers gently to create a cohesive dish that holds together when served.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or reheat the entire dish in a 350°F oven covered with foil until warmed through, about 15-20 minutes.
FAQ
Can I use pre-made spaghetti squash?
Yes, you can use pre-roasted spaghetti squash from the store, but fresh will have the best texture and flavor.
What if my squash is very watery?
After roasting, let the scraped strands sit in a colander for a few minutes to drain excess moisture before assembling.
Can I make this ahead?
Absolutely. Assemble the dish completely, cover, and refrigerate for up to a day before baking. You may need to add a few extra minutes to the bake time.
What is “homemade Italian seasoning”?
It’s a blend of dried herbs like oregano, basil, thyme, and rosemary. You can use a store-bought blend labeled “Italian seasoning” if you don’t have a homemade mix.
Is the lemon zest essential?
It adds a bright, fresh note to the topping, but you can omit it if desired.
Can I freeze this lasagna?
It’s not recommended, as the squash and ricotta layers can become watery and separate when thawed and reheated.