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Recipe from Simpler Savory

The recipe

Low-Carb Spaghetti Squash Lasagna

Prep
25 min
Cook
45 min
Total
70 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
360

2× the original author values. Recipe yield: 6 servings.

calories
720

3× the original author values. Recipe yield: 6 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 medium spaghetti squash — about 2 to 2.5 lb each, firm yellow skin
  • 2 tablespoons olive oil — for rubbing squash and roasting
  • 1 teaspoon kosher salt — divided, plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil — for sautéing
  • 1 medium yellow onion — finely diced
  • 3 cloves garlic — minced
  • 1 pound ground turkey or beef — 90–93% lean
  • 1 teaspoon Italian seasoning
  • 24 ounces low-sugar marinara sauce — or 1 (28-oz) can crushed tomatoes
  • 1 cup baby spinach — optional, roughly chopped
  • 1 teaspoon balsamic vinegar — optional, if using crushed tomatoes
  • 1/2 teaspoon dried oregano — optional, if using crushed tomatoes
  • 15 ounces whole-milk ricotta
  • 1 large egg — lightly beaten
  • 1/2 cup Parmesan cheese — finely grated, divided
  • 2 cups low-moisture mozzarella — shredded, divided
  • 1/8 teaspoon ground nutmeg — optional
  • 2 tablespoons fresh basil or parsley — chopped, for serving
  • nonstick spray cooking spray — for the baking dish

Instructions

  1. Preheat the oven to 425°F and line a sheet pan with parchment; lightly grease a 9x13-inch baking dish.
  2. Halve the spaghetti squash lengthwise, scoop out seeds, rub cut sides with olive oil, and season with 1/2 teaspoon salt and black pepper.
  3. Place squash halves cut side down on the sheet and roast until tender with caramelized edges, 35–45 minutes, then cool until easy to handle.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook onion until translucent, about 5 minutes, then stir in garlic for 30 seconds.
  5. Add ground turkey or beef, 1/2 teaspoon salt, pepper, and Italian seasoning; cook, breaking up, until browned. Spoon off excess fat if needed.
  6. Stir in marinara (or crushed tomatoes with oregano and balsamic). Simmer until thick and brick red, 10–15 minutes. Fold in spinach to wilt, if using.
  7. In a bowl, combine ricotta, egg, 1/4 cup Parmesan, a pinch of salt and pepper, and nutmeg if using; stir until creamy and thick.
  8. Rake a fork through roasted squash to make strands. Transfer to a bowl and gently blot or squeeze with a clean towel to remove excess moisture.
  9. Spread a thin layer of sauce in the baking dish. Add a layer of squash strands, dollop ricotta, spoon on more sauce, and sprinkle mozzarella. Repeat layers.
  10. Finish with a generous mozzarella layer and remaining Parmesan. Bake at 400–425°F until bubbling with golden spots, 18–22 minutes.
  11. Let rest 10–15 minutes for clean slices. Garnish with fresh basil or parsley before serving.

Notes

Storage: Cool completely, then cover and refrigerate up to 4 days. For longer storage, freeze tightly wrapped individual pieces up to 2 months. Reheat at 350°F until hot and melty (15–20 minutes) or microwave in short bursts. If the top loses color, broil 1–2 minutes to re-crisp.

Source: https://simplersavory.com/low-carb-spaghetti-squash-lasagna/