Spaghetti Squash Lasagna

Prep time: 35 min
Cook time: 75 min
Servings: 12
Yield: 12 servings
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Description

This vegetarian spaghetti squash lasagna has layers of roasted squash, tomato sauce, ricotta, and mozzarella cheese for a comforting low carb meal.

Ingredients

• 2 spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 (16 ounce) packages shredded mozzarella cheese, divided
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1/2 cup Parmesan cheese
• 1 (24 ounce) jar spaghetti sauce

Directions

1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2 Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
3 Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes.
4 Scrape out strands of squash with a fork and transfer them to a bowl. Adjust the oven temperature to 350 degrees F (175 degrees C).
5 Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
6 Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
7 Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

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