Spaghetti Squash Lasagna Recipe

Roast the Spaghetti Squashes: Preheat the oven to 425°F and line a baking sheet with foil. Use a fork to pierce the spaghetti squashes in several spots on all sides, then place them on the baking sheet. Roast for 45 minutes, flipping halfway. The squash is ready when a knife slides easily into the skin. Remove from the oven, let cool for 10 minutes, then slice in half and scoop out the seeds. Use a fork to separate the “spaghetti-like” strands and transfer them to a large mixing bowl.
Cook the Beef Mixture: While the squashes roast, finely chop the onion and mince the garlic. Pro Tip: For the easiest way to finely chop an onion, cut it into large chunks, add to a food processor, and pulse until finely chopped. Lightly spray a large skillet with cooking spray and heat over medium-high. Add the ground beef, onion, and garlic, breaking up the meat as it cooks until browned and fully cooked through.
Combine the Ingredients: Add the cooked beef mixture to the bowl with the spaghetti squash strands. Add the ricotta, Parmesan, crushed tomatoes, whisked eggs, Italian seasoning, salt, and pepper. Mix well until everything is evenly incorporated.
Assemble and Top: Spray a 5-quart rectangular baking dish or lasagna pan with cooking spray and pour in the squash and beef mixture. Spread it evenly, then sprinkle shredded mozzarella cheese on top. To prevent the foil from sticking to the cheese, insert toothpicks around the edges and center, and spray the foil with cooking spray before covering.
Bake: Bake at 425°F for 1 hour. Cover with foil for the first 30 minutes, then remove the foil for the remainder of the time. The lasagna is done when it’s set and the cheese on top is browned.
Rest and Serve: Let the lasagna cool for 15 minutes before slicing. This resting time helps the lasagna set, making it easier to cut and serve.

Ingredients

Topping

Instructions