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Spaghetti Squash Veggie Lasagna

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PREP TIME
35 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
12 servings
Dinner
Spaghetti Squash Veggie Lasagna
Ingredients
  • 2 spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 2 (16 ounce) packages shredded mozzarella cheese, divided
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan cheese
  • 1 (24 ounce) jar spaghetti sauce
Instructions
1
Preheat your oven to the desired temperature of 375 degrees F (190 degrees C).
2
Next, prepare your squash halves by brushing the inside with olive oil and sprinkling it with salt and pepper. Place them cut-side up on a baking sheet, ensuring they are secure.
3
The squash halves will require some time to soften. Place them in the preheated oven and bake until they are tender, approximately 45 minutes.
4
Once the squash is cooked, remove it from the oven and allow it to cool for a few minutes until it becomes manageable. This will make it easier to scrape out the soft, stringy parts with a fork.
5
Transfer these squash strands to a bowl for further preparation.
6
Adjust the oven temperature to 350 degrees F (175 degrees C) before proceeding with your recipe.
7
Mix together half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese in a bowl. Combine this mixture with the cooked squash, stirring until well incorporated.
8
Add 2 or 3 tablespoons of spaghetti sauce to the mixture and stir until it has achieved a pinkish hue.
9
Spread half of the squash mixture in a 9x13-inch baking dish. Top it with half of the spaghetti sauce and sprinkle with half of the remaining mozzarella cheese.
10
Layer the remaining squash mixture, spaghetti sauce, and mozzarella cheese on top of the initial layer.
11
Bake in the preheated oven until the mozzarella cheese is melted and golden brown, lasting anywhere from 30 to 45 minutes.