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spaghetti squash lasagna
Print Recipe
5 from 3 votes

Spaghetti Squash Lasagna

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings: 6

Ingredients

  • 1 spaghetti squash
  • Olive oil cooking spray
  • 1 jar marinara sauce 24 oz
  • 3 cups part-skim ricotta cheese
  • 1 cup grated parmesan cheese
  • 4 oz gluten free oven ready lasagna noodles
  • ¼ cup finely chopped fresh basil

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper (or aluminum foil sprayed with cooking spray).
  • Cut spaghetti squash in half lengthwise and remove seeds.
  • Place spaghetti squash on baking sheet and pierce it several times with a fork to vent. Bake for 30 - 40 minutes for firmer “noodles” or 60 minutes for softer noodles, depending on preference.
  • Reduce oven temperature to 350 degrees and let the spaghetti squash cool for about 20 minutes.
  • Use a fork to scrape the spaghetti squash into stringy noodles.
  • Lightly coat a 4-quart baking dish with cooking spray.
  • Spread a light coat of marinara sauce on bottom of baking dish. Evenly layer half of the spaghetti squash in the dish and pour half of the marinara sauce on top.
  • Spoon half the ricotta cheese on top and gently spread it evenly over the marinara sauce.
  • Lay half of the lasagna noodles on top.
  • Repeat the layers (spaghetti squash, marinara sauce, ricotta cheese, then lasagna noodles), but this time reserve about half a cup of marinara sauce.
  • Top the lasagna noodles with the remaining marinara sauce, then top with parmesan cheese.
  • Bake for 30 minutes, or until golden brown and bubbly.
  • Garnish with basil.
  • Enjoy!