Description
This Lasagna Spaghetti Squash is a wholesome, lower-carb twist on classic lasagna. Tender spaghetti squash strands replace traditional pasta sheets, layered with a savory mixture of ricotta, parmesan, and mozzarella cheeses, ground turkey simmered in tomato basil marinara, and fresh spinach and herbs. Baked until bubbling and golden, this dish delivers all the comforting flavors of lasagna with a nutritious, gluten-free base that’s perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash
- 1 pound ground turkey (or ground beef or chicken)
- 8 ounces tomato basil marinara sauce
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 cup spinach
- 1/4 cup yellow onion (about half of a medium onion)
- 3 cloves garlic, minced
- 1/2 tablespoon olive oil
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella cheese
- 6 fresh basil leaves (to garnish)
- Salt and pepper, to taste
Additional Ingredients
- 1 lemon, juice
- 1 lemon, zest
- 1/4 cup panko bread crumbs
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place cut side down on a baking sheet and roast for about 35-40 minutes until tender and the flesh easily shreds with a fork. Once cooked, scrape the strands out gently and set aside.
- Sauté Aromatics and Cook Meat: Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the chopped yellow onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Add the ground turkey, season with salt, pepper, Italian seasoning, and garlic powder, cooking until browned and fully cooked through, about 8-10 minutes.
- Add Sauce and Simmer: Pour the tomato basil marinara sauce into the skillet with the cooked meat. Stir to combine and simmer for 5-7 minutes to allow flavors to meld. Stir in fresh spinach until wilted. Remove from heat.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, parmesan cheese, lemon juice, and lemon zest. Mix well and season lightly with salt and pepper.
- Assemble the Lasagna Squash: Lower the oven temperature to 375°F (190°C). In a baking dish, start layering by placing half of the spaghetti squash strands as a base. Spread half of the ricotta mixture over the squash. Spoon half of the meat sauce on top. Repeat layers with remaining squash, ricotta mixture, and meat sauce. Sprinkle shredded mozzarella cheese evenly on top.
- Add Topping and Bake: Mix panko bread crumbs with 1/2 tablespoon olive oil and sprinkle over the cheese layer for a crispy topping. Bake uncovered in the preheated oven for 20-25 minutes or until bubbly and golden on top.
- Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your flavorful and hearty lasagna spaghetti squash!
Notes
- Spaghetti Squash Lasagna is layered with marinara sauce, mozzarella, ricotta, and parmesan cheese, then baked until all the flavors melt together for a deliciously hearty meal.
- You can substitute ground turkey with ground beef or chicken based on your preference.
- If you prefer a lower sodium option, use a low-sodium marinara sauce and reduce added salt accordingly.
- For extra crispiness, broil the top for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 897 kcal
- Sugar: 21 g
- Sodium: 1293 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 88 g
- Cholesterol: 96 mg
