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, we’ve focused on the good stuff, which means you’ll still get plenty of sauce and cheese.
But instead of pasta noodles, you’ll load up on spaghetti squash instead. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta.
Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness.
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)
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.