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Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna

posted September 26, 2011 through Gina

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked within the oven till the cheese is melted and all of the flavors bake in combination. Naturally gluten-free and vegetarian.

An attractive option to get ready spaghetti squash, a wintry weather squash that resembles strands of spaghetti when cooked. The taste is not anything like pasta, nevertheless it has a gentle style this is superb with sauces you might most often devour over pasta. Technically this isn’t a lasagna since there is not any pasta on this dish, however layered simply as you might a lasagna in person sized oven protected casseroles which are ideal for portion keep an eye on. If you don’t have private sized casseroles, you’ll be able to make one higher one in an eight x eight baking dish.

This recipe requires cooked spaghetti squash. I like to roast spaghetti squash, which is in reality easy to do, you’ll be able to do that the day ahead of and retailer the squash within the fridge or you’ll be able to make it within the microwave if you wish to have it fast. Once cooked, merely use a fork to split the strands. I all the time have a jar of my fast marinara sauce available, which turns out to be useful to whip up fast weeknight foods.

Spaghetti Squash Lasagna

Servings: four • Serving Size: 1 lasagna • Points +: 7 pts • Smart Points: nine

Calories: • Fat: 13.7 g • Protein: 19.6 g • Carb: g • Fiber: 2.7 g

Sodium: 358.three mg


  • 2 cups marinara sauce
  • three cups cooked roasted spaghetti squash
  • 1 cup section skim ricotta
  • eight tsp parmesan cheese
  • 6 ozsection skim shredded mozzarella (I used Sargento)


See directions on tips on how to roasted spaghetti squash right here.

Preheat oven to 375°.

In 4 person five x 7-inch oven protected baking dishes, ladle 1/four cup fast marinara sauce at the backside of every dish. Top every with three/four cup of cooked spaghetti squash and unfold flippantly. Top every with 1/four cup ricotta.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 ozmozzarella on every. Add the rest sauce, parmesan and mozzarella cheese.

Cover with foil and bake for 15 – 20 mins, or till the cheese is melted and the perimeters start to bubble; discover and cook dinner an extra five mins.

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posted September 26, 2011 through Gina
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