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This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. It's called spaghetti squash for a reason, after all, and these tender strands of squash make a Today, this mild-tasting squash is getting a lasagna makeover. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, Parmesan and mozzarella cheese, and a quick simmer tomato sauce.

Alright, don’t linger, let’s task this spaghetti squash lasagna formula with 13 components which are undoubtedly easy to obtain, and we have to process them at the very least through 9 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for Spaghetti Squash Lasagna:

1. Take 1 - large spaghetti squash, roasted
2. Prepare 1 tbsp. - olive oil
3. Prepare 1/2 - onion, diced
4. Provide 2 cloves of garlic, minced
5. Take 1/2 lb. for ground sausage (could also use ground beef or ground turkey)
6. Give 2 cups - marinara sauce (jarred or homemade)
7. You need to taste - salt and pepper
8. Prepare to taste of dried basil
9. Need to taste - Italian seasoning and oregano
10. Prepare 1 cup of mozzarella cheese, shredded
11. Need 1/2 cup - parmesan cheese, shredded
12. Provide 1 1/2 cup for ricotta cheese
13. Require of chopped parsley, for garnish

Spaghetti Squash Lasagna with Meat Casserole. During a recent grocery trip to ALDI, I picked up a spaghetti squash. I knew it'd be perfect to use as a pasta replacement in a new low carb recipe to try. This recipe for Spaghetti Squash Lasagna Casserole hits all the markers for a great comfort food recipe, and it feeds a crowd.

Spaghetti Squash Lasagna start cooking:

1. You should already have your squash roasted when starting this recipe. Use a fork to remove the strands of squash from the shells and into a large bowl, if you haven't already done so, then set aside.
2. Preheat the oven to 350°F. Grease an 8x8" baking dish and set aside.
3. In a large skillet, heat the oil over medium heat. Once hot, add the onions and cook until they are translucent, about 3-5 minutes. Add the garlic and cook just a minute or so more, until fragrant.
4. Add the ground sausage and cook until browned, breaking it apart as you cook. Drain any grease, if necessary.
5. Add the seasonings and the marinara sauce to the skillet. Allow to come to a simmer and let simmer for 5 or so minutes, then remove from heat.
6. Pour half of the sauce and meat mixture onto the bottom of the prepared baking dish and spread it evenly across the bottom. Then spread half of the spaghetti squash over the top of the sauce.
7. Spread 3/4 cup of the ricotta cheese over the squash, then sprinkle 1/2 cup of the mozzarella and 1/4 cup of the parmesan cheese over the ricotta.
8. Spread the remaining sauce and meat mixture over the cheeses and then top with the remaining squash. Repeat the layering of the remaining cheeses.
9. Cover loosely with foil and bake for 20 minutes. Then, uncover and bake an additional 10 minutes. To brown the cheese more, switch the oven to broil after the 10 minutes are up and broil until the cheese is golden, about 2-3 minutes. Once done, sprinkle with the chopped parsley and serve immediately. Refrigerate any leftovers.

It's rich, thick, gooey and just a little bit spicy. Easy Spaghetti squash lasagna: The perfect grain-free and primal main dish recipe for fall - cheesy, saucy, delicious. Get your spaghetti squash in season. This Spaghetti Squash Chicken Lasagna checks all the boxes. Cut the squash in half lengthwise and remove the seeds and any visible strings.

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