Description
This Lasagna Spaghetti Squash recipe offers a healthy and flavorful twist on traditional lasagna by substituting pasta with roasted spaghetti squash. Layered with a savory ground turkey marinara sauce, creamy ricotta, parmesan, and melted mozzarella cheese, it delivers all the comforting flavors you love with fewer carbs and more nutrients. Finished with fresh basil and a crisp panko topping, it’s perfect for a satisfying low-carb dinner.
Ingredients
Scale
Vegetables & Herbs
- 1 spaghetti squash
- 1 cup spinach
- 1/4 cup yellow onion, chopped (about half of a medium onion)
- 3 cloves garlic, minced
- 6 fresh basil leaves (to garnish)
- 1 lemon, juice
- 1 lemon, zest
Meat & Protein
- 1 pound ground turkey (ground beef or chicken work too!)
- 1 cup ricotta cheese
- 1/3 cup parmesan cheese
- 1/2 cup shredded mozzarella cheese
Pantry & Seasonings
- 8 ounces tomato basil marinara sauce
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 tablespoon olive oil
- 1/4 cup panko bread crumbs
- Salt and pepper, to taste
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for about 35-40 minutes, or until the flesh is tender and strands easily separate with a fork.
- Cook the ground turkey mixture: While the squash roasts, heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes. Add the ground turkey and cook until browned and cooked through. Stir in the marinara sauce, Italian seasoning, garlic powder, spinach, and lemon juice. Cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Prepare squash strands: When the squash is cool enough to handle, use a fork to scrape the flesh into strands and place them in a mixing bowl. Stir in the ricotta cheese, parmesan cheese, and lemon zest until well combined. Season with a pinch of salt and pepper.
- Assemble the dish: In a baking dish, layer half of the spaghetti squash mixture on the bottom. Spread half of the ground turkey marinara sauce evenly over the squash. Sprinkle with half of the shredded mozzarella cheese. Repeat the layers with the remaining squash mixture, sauce, and mozzarella cheese.
- Add the topping and bake: Combine the panko bread crumbs with a small drizzle of olive oil to moisten. Sprinkle evenly over the top layer of mozzarella. Bake the assembled dish at 375°F (190°C) for 15-20 minutes, or until the topping is golden brown and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving. Enjoy your healthy, low-carb lasagna spaghetti squash!
Notes
- Spaghetti Squash Lasagna is layered with marinara sauce, mozzarella, ricotta, and parmesan cheese, then baked until all the flavors melt together for a comforting meal.
- The ground turkey can be substituted with ground beef or chicken according to preference.
- For a crispier topping, broil for 1-2 minutes at the end of baking but watch closely to avoid burning.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- You can add extra vegetables like mushrooms or bell peppers to the sauce for more flavor and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 897
- Sugar: 21 g
- Sodium: 1293 mg
- Fat: 41 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 88 g
- Cholesterol: 96 mg
