Calling all lasagna lovers and healthy-eating enthusiasts! This recipe is about to rewrite the rules of the classic comfort food. We’re swapping out heavy pasta for light and fluffy spaghetti squash, layering it with creamy ricotta, tangy tomato sauce, and a burst of fresh spinach. This spaghetti squash lasagna is about to become your new favorite healthy twist on a timeless classic.
What is Spaghetti Squash Lasagna ?
Imagine cutting into a golden brown lasagna, only to be met with tender, noodle-like squash strands. Each bite explodes with flavor – the richness of the cheese, the acidity of the tomato, and the earthy goodness of the spinach. Plus, this recipe is surprisingly easy on your time and wallet, making it a perfect weeknight dinner ideas.
Ingredients
2 medium spaghetti squash
2 teaspoons olive oil
4 garlic cloves, sliced thin
1 package of baby spinach
½ cup ricotta cheese
A pinch of salt
1/2 cup shredded mozzarella cheese, divided
8 ounces lean ground turkey 1 ½ cups jarred marinara sauce
1 ½ cups jarred marinara sauce
Nutritional level
It sounds like you’re looking at the nutritional breakdown of a serving of squash and spinach casserole with 374 calories.
- Calories: 374
- Fat: 18.9g (of which 6.2g saturated)
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 6g
- Sodium: 613 mg
- Calcium: 411mg
How long to cook lasagna?
At a gentle oven temperature of 350°F (175°C), your lasagna will be ready in about 50 minutes. For the first part of baking, keep it covered for 30-40 minutes, then let it breathe uncovered for the last 5-10 minutes to get a beautiful finish.
If your oven is preheated to a hotter 425°F (220°C), a pre-cooked lasagna will take 30-45 minutes to heat through. A frozen lasagna will need a longer baking time of 55-65 minutes.
How to make Squash lasagna With Spinach
Heat oven to 350°F (175°C).
Cut squash in half, scoop out seeds and bake cut-side up for 50 minutes. Let cool slightly.
Scrape out squash flesh with a fork, squeeze out excess moisture.
Heat oil in a pan, cook garlic and spinach until wilted.
Combine squash, ricotta, spinach mixture, salt, and half the mozzarella cheese.
Brown ground turkey in the same pan.
Add marinara sauce, simmer for 4 minutes.
Increase oven heat to 425°F (220°C).
Spoon sauce in squash halves, top with squash mixture, cheeses.
Bake for 20 minutes, then broil until the cheese is golden brown and bubbly.
Let cool slightly before enjoying!