Spaghetti Squash Lasagna

Name: Spaghetti Squash Lasagna
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 spaghetti squash; 1/2 cup ricotta cheese; 1 1/2 tablespoons grated Parmesan cheese; 1/2 tablespoon chopped fresh basil; 1/2 tablespoon olive oil; 1 small onion; 2 garlic cloves; 1 (15 ounce) can Crushed Tomatoes with basil; salt and freshly ground black pepper; 1 bay leaf; 1 tablespoon fresh basil; 1 cup shredded mozzarella cheese

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Serves:

4 people

Prep Time:

10 minutes

Cook Time:

65 minutes

Cutting carbs, or eating gluten-free? You can enjoy your favorite dishes and still make healthy choices. We swapped out lasagna noodles and instead layer lasagna ingredients like ricotta and tomato sauce on top of strands of spaghetti squash and top with plenty of cheese for that crispy cheese top. The squash soaks up all the flavor and you really won't miss the pasta!

Ingredients

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2 spaghetti squash
1/2 cup ricotta cheese, whole milk variety
1 1/2 tablespoons grated Parmesan cheese
1/2 tablespoon chopped fresh basil
1/2 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped or minced
1 (15 ounce) can Tuttorosso® Crushed Tomatoes with basil
salt and freshly ground black pepper
1 bay leaf
1 tablespoon fresh basil, for garnish
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and with a spoon scrape out seeds. Drizzle insides of the squash (flesh) with olive oil and season with salt and pepper. Place cut side down onto a foil-lined baking sheet. Bake for 30-40 minutes or until you can easily pierce the shell with a sharp knife or fork. When cooked, remove from oven and set aside to cool (we like to flip them over to release steam and for faster cooling).
In a small bowl, combine ricotta cheese, parmesan, and basil. Set aside.
In a skillet or deep sauce pan, heat oil over medium heat, add onion and garlic. Sauté for 3-4 minutes to soften. To the pan, add crushed tomatoes and season with salt and pepper. Add bay leaf and cover, reduce heat to low and simmer for 20 minutes. At the very end of cooking the sauce, stir in fresh chopped basil. Remove from heat, remove bay leaf and set aside.
Once squash is cooled enough to handle, use a fork to scrape and remove flesh which will shred into spaghetti strands. Drain scraped squash on paper towels to remove moisture. Toss squash with half of the sauce in a separate bowl. Divide spaghetti squash among the four halves and place back on baking sheet. Top each half with sauce (divided equally among the 4 halves), about 1 tablespoon of ricotta mixture and ¼ cup shredded mozzarella cheese.
Place back in the oven and bake for 20-25 minutes or until the cheese is melted and lightly browned.
Remove from the oven, let the squash set for 5-10 minutes before cutting or serving. Garnish with fresh basil just before serving.

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Spaghetti Squash Lasagna

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