Description
This Spaghetti Squash Lasagna Casserole is a lighter take on classic lasagna, replacing pasta sheets with naturally low-carb spaghetti squash strands. Layered with seasoned ground beef, marinara sauce, and creamy ricotta cheese, it’s baked to bubbly perfection. This comforting casserole offers a delicious gluten-free alternative that’s perfect for a hearty family dinner.
Ingredients
Squash
- 6-7 pounds spaghetti squash (about 2 large)
- 2 teaspoons olive oil (divided)
- Kosher salt and black pepper, to taste
Meat Sauce
- 2 tablespoons olive oil
- 16 oz ground beef (or vegan substitute)
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 (25-28 ounce) jar marinara sauce
Cheese
- 15 ounces ricotta cheese (vegan or regular)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and lightly grease two large baking sheets to prevent sticking.
- Prep and Roast the Spaghetti Squash: Carefully halve the spaghetti squash lengthwise and scoop out the seeds and pulp. Brush each half with about 1 teaspoon of olive oil, then season lightly with kosher salt and black pepper. Place the halves cut side down on the baking sheets and roast for 35-45 minutes, until the flesh is tender and easily pierced with a knife. Remove and let cool until easy to handle.
- Cook the Ground Beef: While the squash is roasting, heat a large skillet over medium heat. Add the remaining olive oil, then the ground beef along with the red pepper flakes and black pepper. Cook for 5-8 minutes, breaking the beef up with a spatula, until fully cooked. Drain any excess fat if necessary, then stir in marinara sauce and cook until heated through. Remove from heat and set aside.
- Assemble the Lasagna Layers: Once the squash has cooled, use a fork to scrape the strands out of the shell. Spread one-quarter of the spaghetti squash strands in the bottom of a greased 9x13 inch baking dish. Dollop with about ¼ to ⅓ cup of ricotta cheese, then spread about ¼ to ⅓ cup of the meat sauce over the top. Repeat these layers three more times until all ingredients are used.
- Bake the Casserole: Reduce the oven temperature to 375°F (190°C). Cover the assembled dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until bubbly and lightly browned on top.
- Serve: Let the casserole cool slightly before serving. Garnish with thinly sliced fresh basil and additional red pepper flakes if desired, then enjoy warm.
Notes
- You can substitute ground beef with a plant-based vegan ground meat alternative to make this dish vegetarian or vegan.
- Ensure the spaghetti squash is cooked until tender to easily separate the strands for layering.
- For a lower-fat dish, use lean ground beef or turkey and low-fat ricotta cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add shredded mozzarella or parmesan cheese on top before baking for extra cheesiness.
