Spaghetti Squash Lasagna (Grain-Free)

As much as I absolutely love reading, I’ve never been a fast reader. In fact, I’m downright and embarrassingly slow when it comes to reading.

Miraculously, I’ve been able to survive college so far without this interfering with my grades (I just have no social life). But this semester, the pressure is on thanks to my upper-level history course.

Who in their right mind assigns a 300+ page book to be read and heavily noted within 6 days on top of “light reading” of another 72 pages???

I’ve done nothing for the past few days except reading.

Thankfully, my dad picked up some spaghetti squash to ease my sufferings.

I don’t really view spaghetti squash as the equivalent to traditional pasta. Rather, I see it as vegetable with its own distinct taste and texture. That being said, I see nothing wrong in pairing it with cheese, meat and sauce to create a meal similar to the traditional lasagna.

Its comforting, yummy layers momentarily makes me forget the “light reading” I now need to attend to…

Spaghetti Squash Lasagna (Grain-Free)

Spaghetti Squash Lasagna (Grain-Free)


1 large spaghetti squash

12 oz precooked italian sausage, cut into small pieces

1 (15oz) container of whole-milk ricotta cheese

1 egg

2 and 1/4 cups mozzarella cheese, shredded

Marinara Sauce:

1 (28oz) can of crushed roasted tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp basil

1 tsp onion powder

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp fennel seeds

1/4 tsp crushed red pepper flakes


Preheat the oven to 400 degrees and line a baking pan with aluminum foil. Cut squash in half, remove seeds, and place face down on pan. Bake in the oven for 50 minutes. Once squash is done, allow to cool and run a fork through the squash to make “spaghetti.” Place in the fridge to cool for a few hours (this prevents lasagna from becoming watery!)

Meanwhile, bring all marinara ingredients together in a pot. Bring to a boil and reduce to a simmer. Let cook for 30 minutes. Remove from heat and set aside to cool.

Combine ricotta cheese and egg in a bowl. Set aside.

Once cooled, pack a THIN layer of spaghetti squash to the bottom of a 9×13 baking dish. Press a paper towel over top to remove excess water.Top squash with half of the ricotta and spread. Top with 3/4 cup mozzarella. Top with half of cut-up sausage. Top with half of marinara sauce. Repeat all layers. Once you get to the sauce again, top with the remaining 3/4 cup of mozzarella.

Cover lasagna with aluminum foil and bake at 400 degrees for 30 minutes. Remove foil and bake for another 5 minutes (or until cheese on top is melted). Let cool for 20 minutes before eating for lasagna to set.


3 responses to this post.

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