Lower-Carb Spaghetti Squash Lasagna
Enjoy this delicious lasagna, without tossing away your healthy eating efforts. Plus, it's a great Summer dish to bring to those BBQ parties!
When you think of lasagna, what’s the first thing that comes to mind? We’d bet it has something to do with bubbling hot tomato sauce and cheese.
With this recipe, they focused on the good stuff, which means you’ll still get plenty of sauce and cheese, but with a lot more nutrients.
Instead of pasta noodles, you’ll load up on spaghetti squash.. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta. I personally saw this recipe and thought, squash in place of pasta???? There is no way this taste good. Well, once you make it and try it for yourself, your mind will change too!
Ditching the noodles saves on calories and makes room for plenty of cheese. A sprinkle of basil makes the flavors really pop, but the dish still tastes delicious without it.
BONUS, this lasagna last up to 5 days in the fridge or 3 months in your freezer. So this makes for a great meal prep for the week idea, or to store for future meals.
Spaghetti Squash Lasagna
This Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.
Course Main Course
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hr 17 mins
Total Time 1 hr 32 mins
Servings 4 servings
Calories 474 kcal
Author Beachbody
Ingredients
Parchment paper
1 small spaghetti squash, (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)
Instructions
Preheat oven to 375° F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
Evenly top with Parmesan cheese.
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil (if desired).
Recipe Notes
Store leftover lasagna in an airtight container, refrigerated, for up to 5 days, or in the freezer for up to 3 months.
Gluten-Free, High in Protein, Ovo-Lacto Vegetarian
The Nutrition Facts box below provides estimated nutritional information for this recipe.
