This Spaghetti Squash Lasagna recipe is an amazingly scrumptious alternative to traditional lasagna. It’s one of my favorite ways to prepare spaghetti squash!
Preheat oven to 400° F. While the oven is pre-heating, cut the spaghetti squashes in half-length wise and scoop out the seeds.
Place the spaghetti squash cut side down in a lined roasting pan or other large rimmed baking dish. Roast for 45 minutes, or until soft when poked with a fork.
While the squash is roasting, warm the olive oil in a large skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the Italian sausage or ground beef. Cook until the ground meat is well-browned, approximately 5-8 minutes.
Stir in the crushed tomatoes, Italian seasoning and ½ teaspoon of sea salt then bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
Use a fork to shred the inside of the spaghetti squash, leaving just enough squash in the shell so it maintains its shape and structure.
Mix the shredded squash into the tomato sauce.
In a separate bowl, mix together the ricotta cheese, parsley and remaining ½ teaspoon of salt.
Empty and wipe out the roasting pan, then arrange the squash shells inside, like boats. Use a spoon to spread half of the ricotta mixture evenly over the bottom of the shells.
Next, spoon half of the meat-tomato-squash mixture evenly into each of the 4 boats on the top of the ricotta cheese.
Top with another layer of ricotta and meat sauce, using the remainder of each.
Bake shells for 15 minutes.
Remove from oven and sprinkle the shredded mozzarella over the tops of the squashes.
Place back in the oven and bake for another 15-20 minutes, until the cheese is melted and starting to brown.
Remove pan from oven and transfer spaghetti squash lasagna to plates. Garnish with parsley or basil and parmesan cheese.