Spaghetti Squash Lasagna

Prep Time 40

Cook Time 1

Total Time 1 40

Servings Servings

Calories 440kcal

Ingredients

Noodles:

6-8 Pound Large Spaghetti Squash Flesh included. This should be about 2 small spaghetti squash, or 1 large.
Mild Tasting Oil (see notes below)

Filling:

1 Pound Italian Sausage casing removed
1 Yellow Onion chopped finely
4 Garlic Cloves minced
2 - 24 Ounce Jars of Keto Spaghetti Sauce OR, no sugar added marinara
2 Teaspoons Oregano dried
1 Teaspoon Fresh Basil dried
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
32 Ounces Ricotta Cheese
1 Large Egg
2 Cups Parmesan Cheese divided
4 Cups Mozzarella Shredded divided
1 Cup Fresh Basil Chopped

US Customary - Metric

Instructions

Preheat oven to 400 F, option to line a rimmed baking sheet with parchment paper.
Cut spaghetti squash in half and scoop the seeds from the center using a spoon. Place cut side down on the rimmed baking sheet, and bake in preheated oven for 30-40 minutes, or until your squash is fork-tender. Once the squash is cool enough to handle, run a fork through the flesh to form "noodles".
While squash is in the oven, cook Italian sausage in a large skillet over medium-high heat, breaking it up with the back of your spoon as it cooks. Cook until no pink is left. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from skillet using paper towels and tongs. Add vegetable oil and yellow onion to your pan, and saute until soft, about 10 minutes. Add minced garlic and cook until fragrant, about 2 minutes. Remove skillet from heat and stir in the pasta sauce and meat.
In a large bowl, combine dried oregano, basil, salt, black pepper, ricotta cheese, and egg. Plus 1 cup of parmesan and 2 cups of mozzarella. Add the red sauce and noodles to your ricotta combo, and stir to combine.
You can bake your lasagna 1 of 2 ways:
1. In the spaghetti squash shell. To do this, you'll want to scoop the filling into the spaghetti squash boats and sprinkle the remaining cheese (1 cup parmesan, 2 cups mozzarella) on top. There will be more filling than you can fit in the shells (I like to bake this in a separate 8x8 casserole dish). Bake in preheated oven for 30 minutes.
2. In a casserole dish. Spread the filling into a 9x13 pan in an even layer. Sprinkle the top with remaining cheese, (1 cup parmesan, 2 cups mozzarella). Bake in preheated oven for 45 minutes.
You'll know your lasagna is done once the top is golden brown and the dish is heated through. Allow lasagna to cool slightly before serving, and enjoy!

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com