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If you're craving lasagna but want a lighter twist, this Spaghetti Squash Lasagna Casserole is your answer. It's packed with all the comforting flavors of traditional lasagna but swaps out pasta for nutrient-rich spaghetti squash. The combination of ricotta cheese, mozzarella, and marinara sauce creates a creamy, cheesy delight that’s hard to resist. Plus, it's a breeze to make! Let's dive into this deliciously satisfying dish.
The name of the recipe: Spaghetti Squash Lasagna Casserole Recipe
Ingredients:
- 1 large halved and seeded spaghetti squash
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 clove minced garlic
- to taste salt and pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the spaghetti squash halves cut-side down on a baking sheet. Bake for 40 minutes or until tender.
- Once cooked, use a fork to scrape out the squash strands into a mixing bowl.
- Reduce oven temperature to 350°F (175°C).
- Mix the spaghetti squash with ricotta cheese, half of the mozzarella, marinara sauce, basil, oregano, garlic, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spaghetti Squash Casserole Recipe
What you will need to make spaghetti squash lasagna casserole
Spaghetti squash: Acts as a low-carb alternative to pasta, providing a unique texture and mild flavor that absorbs the sauce well.
Ricotta cheese: Adds creaminess and richness, balancing the acidity of the marinara sauce and enhancing the overall texture.
Mozzarella cheese: Melts beautifully, creating a gooey, cheesy top layer that makes the casserole irresistible.
Marinara sauce: Provides a tangy, savory base that ties all the ingredients together with its rich tomato flavor.
Dried basil: Infuses the dish with a sweet, aromatic flavor that complements the marinara sauce perfectly.
Dried oregano: Adds a slightly bitter, earthy note that enhances the overall depth of the casserole.
Garlic: Brings a pungent, savory kick that elevates the flavor profile of the entire dish.
Tools and Instruments Required
What tools/instruments will be needed to make Spaghetti Squash Lasagna Casserole Recipe
- Baking sheet: Essential for roasting the spaghetti squash halves evenly, ensuring they become tender and easy to scrape into strands.
- Fork: Used to scrape out the cooked spaghetti squash strands, transforming the squash into a pasta-like texture.
- Mixing bowl: Necessary for combining the spaghetti squash with ricotta, mozzarella, marinara sauce, and seasonings.
- Baking dish: Holds the mixed ingredients and allows the casserole to bake evenly, resulting in a bubbly, golden top.
- Oven: Crucial for baking both the spaghetti squash and the final casserole, ensuring everything is cooked through and delicious.
Spaghetti Squash Lasagna Casserole Recipe
Ingredients:
Main Ingredients
- 1 large spaghetti squash halved and seeded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 clove garlic minced
- to taste salt and pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the spaghetti squash halves cut-side down on a baking sheet. Bake for 40 minutes or until tender.
- Once cooked, use a fork to scrape out the squash strands into a mixing bowl.
- Reduce oven temperature to 350°F (175°C).
- Mix the spaghetti squash with ricotta cheese, half of the mozzarella, marinara sauce, basil, oregano, garlic, salt, and pepper.
- Transfer the mixture to a baking dish and top with the remaining mozzarella cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes:
Read more: Italian Spaghetti Squash Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the spaghetti squash lasagna casserole as directed but stop before baking.
- Cover the assembled casserole tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator overnight.
- Bake at 350°F (175°C) for 25-30 minutes or until heated through and bubbly.
Using spaghetti squash instead of traditional pasta not only makes this dish gluten-free but also adds a subtle sweetness that pairs perfectly with the ricotta cheese and marinara sauce.
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