Spaghetti Squash Lasagna

Next week is March! We’re approaching a year of this pandemic and it’s crazy restrictions and life alterations. How time flies when you have nothing to do…

I think a lot of us are feeling stuck. We’re all tired of this pandemic, but if you’re like me, you’re not sure if you’re ready for “a new normal” just yet. While you’re figuring out what that new normal is going to be, be sure to take care of yourself. Make sure you get to bed at a decent hour, get some movement in, and feed yourself well. This recipe will definitely help with that last one- it’s full of protein, veggies, and is super tasty.

This lasagna is an Easy Meal that is incredibly satisfying- and low carb. Dairy free cheese would be fine in this recipe. Although while I have had great ricotta & mozzarella- I have yet to find a dairy free parm that tastes great & doesn’t have questionable ingredients. If you’ve found a brand you love, let me know in the comments!

I’ve been enjoying this recipe all week long. I hope you enjoy it just as much!

Spaghetti Squash Lasagna

Serves 6-8.

Ingredients:

1 C Onion, chopped

2 Clove Garlic, minced

1 Lb Ground Meat (turkey, beef, etc.)

1 C Tomatoes, diced

1 C Mushrooms, diced

Salt & Pepper

2 C Pasta Sauce (make sure there are no added sugars)

3 cups Cooked Spaghetti Squash

16 ounces Ricotta

1 Egg

1 Tbl Italian Seasoning

1/2 C Parmesan Cheese

1 C Mozzarella

Pin me for later!

Directions:

Preheat the oven to 375 degrees F.

In a large pan, sauté the onion until soft, & add in the garlic. Cook for 5 more minutes. Combine with the ground meat, tomatoes & mushrooms, cooking until the meat is brown. Add in the sauce and simmer for 5 minutes.

In a medium bowl, mix the ricotta, Italian seasoning and egg together.

Spray a 9x11 baking dish with cooking spray. Spoon enough meat sauce in the pan to cover the bottom. Spread 1.5 cups spaghetti squash on top. Layer with all the ricotta mixture, half the parmesan and mozzarella cheese, the remaining spaghetti squash, the remaining meat sauce, and top it off with the remaining parmesan and mozzarella.

Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes until the cheese is melted and golden brown.Directions:

Notes:

* I used some small cherry tomatoes when I made this recipe. I think they add great flavor, and are simple to chop in bite size pieces for the recipe. Grape tomatoes would also work great.

* I cooked my spaghetti squash in my Instant Pot. Feel free to cook whichever way is easiest for you!

* You could use shredded mozzarella for this, but I opted for a fresh ball of buffalo mozzarella and chopped it up before adding to the recipe. It melted beautifully!