Easy Spaghetti Squash Lasagna
A healthy twist on classic lasagna using spaghetti squash instead of pasta, layered with turkey, ricotta, and mozzarella.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 1 medium spaghetti squash
- 1 lb ground turkey or chicken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce
- 1 egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes.
- Brown the ground turkey in a skillet over medium heat until fully browned, about 6-8 minutes. Add marinara sauce and stir to combine.
- Combine the ricotta cheese, egg, Italian seasoning, salt, and pepper in a bowl, mixing until smooth.
- Scrape the cooked spaghetti squash strands into a large bowl.
- Layer half of the spaghetti squash in a baking dish, followed by half of the meat sauce, half of the ricotta mixture, and sprinkle with mozzarella. Repeat the layers.
- Bake unin the oven for 25-30 minutes until the cheese is bubbly and golden. Let cool for 10 minutes before serving.
Notes
Customize the fillings with your choice of vegetables or proteins. It’s great for meal prep and can be stored for leftovers.