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Spaghetti Squash Lasagna Casserole - A Cozy, Lighter Twist on a Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • Olive oil (2–3 tablespoons)
  • Salt and black pepper
  • 1 small onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 pound ground meat (turkey, beef, chicken, or Italian sausage; or 12 ounces mushrooms for vegetarian)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 teaspoon Italian seasoning (or a mix of oregano and basil)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups ricotta cheese (whole milk preferred)
  • 1 large egg
  • 1/2 cup grated Parmesan, plus extra for serving
  • 2 cups shredded mozzarella
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Heat the oven. Set to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
  2. Prep the squash. Carefully halve the spaghetti squash lengthwise. Scoop out seeds. Rub cut sides with olive oil, and season with salt and pepper.
  3. Roast until tender. Place squash cut side down on the pan. Roast 35–45 minutes, until the shells give when pressed and strands pull apart easily. Let cool slightly.
  4. Shred and drain. Use a fork to scrape squash into strands. Transfer to a colander set over a bowl. Press out excess moisture with a spoon or clean towel. This keeps your casserole from turning watery.
  5. Cook the filling. In a large skillet, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic for 30 seconds.
  6. Brown the meat (or mushrooms). Add ground meat, breaking it up, and cook until no longer pink. Drain any excess fat. If using mushrooms, cook until they release moisture and brown at the edges.
  7. Add sauce and season. Stir in marinara, Italian seasoning, and red pepper flakes. Simmer 5 minutes to thicken slightly. Taste and adjust salt and pepper.
  8. Mix the ricotta layer. In a bowl, combine ricotta, egg, Parmesan, 1/4 teaspoon salt, and a few grinds of pepper. Stir until smooth.
  9. Assemble. Lightly oil a 9x13-inch baking dish. Spread a thin layer of sauce on the bottom. Add half the squash strands, spreading evenly. Dollop and spread half the ricotta mixture. Spoon on half the sauce mixture. Sprinkle with one-third of the mozzarella. Repeat layers. Finish with remaining mozzarella and a little extra Parmesan.
  10. Bake. Reduce oven to 375°F (190°C). Bake uncovered 20–25 minutes, until bubbling around the edges.
  11. Broil for color. Switch to broil for 1–2 minutes to brown the top lightly. Watch closely.
  12. Rest, then garnish. Let the casserole rest 10–15 minutes so it sets. Sprinkle with chopped basil or parsley before serving.