Spaghetti squash lasagna

Italian · Pasta · 5 hr · Serves 6

Spaghetti squash swaps in for pasta sheets to create a lighter lasagna that still feels hearty and satisfying—perfect when you want comfort food that doesn't weigh you down. The roasted squash becomes tender and slightly sweet, balancing rich meat sauce and creamy ricotta beautifully. Families love this because it's a familiar favorite reimagined, and honestly, it tastes just as good as the traditional version.

Ingredients

Method

  1. 1

    Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet.

  2. 2

    Roast squash for 35–40 minutes until very tender and the flesh shreds easily with a fork.

    35–40 min

  3. 3

    While squash roasts, brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess fat, add minced garlic, and cook 1 minute more. Stir in marinara sauce, salt, pepper, and basil. Simmer gently for 10 minutes.

    10 min

  4. 4

    In a bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, and a pinch of salt and pepper.

  5. 5

    Reduce oven to 375°F (190°C). When squash is cool enough to handle, shred the flesh with a fork into strands and transfer to a colander. Let sit 5 minutes to drain excess moisture, then press gently with paper towels.

    5 min

  6. 6

    Spread a thin layer of meat sauce in a 9x13-inch baking dish. Layer half the squash strands, then half the ricotta mixture, then half the remaining meat sauce. Repeat layers—squash, ricotta, sauce—and top with remaining 1 cup mozzarella.

  7. 7

    Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes until the top is bubbly and edges are golden.

    35–40 min

  8. 8

    Let rest 10 minutes before serving so layers hold together.

    10 min