Spaghetti Squash Lasagna Recipe

Spaghetti Squash Lasagna Recipe

from savoryexperiments.com
60 min

The BEST Spaghetti Squash Lasagna is a delicious low carb alternative to traditional lasagna with a secret ingredient and crunchy topping.

Ingredients

  • 1 spaghetti squash
  • 1 teaspoon olive oil (, divided)
  • salt and pepper (, to taste)
  • 1 cup ricotta cheese
  • 1/3 cup parmesan cheese (, shredded)
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 lemon (, juice)
  • 1 cup spinach
  • 1 teaspoon olive oil
  • 1/4 cup yellow onion
  • 3 cloves garlic (, minced)
  • 1/2 pound ground turkey (, ground beef or chicken work too!)
  • coarse kosher salt & ground black pepper
  • 1 cup marinara sauce
  • 1 1/2 teaspoons olive oil
  • 1/4 cup panko bread crumbs
  • 1 lemon (, zested)
  • coarse kosher salt & ground black pepper
  • 1/2 cup mozzarella cheese (, shredded)
  • 6 fresh basil leaves (, to garnish)

Directions

  1. 1

    Preheat the oven to 400° F. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.

  2. 2

    In a large mixing bowl, combine the ricotta cheese, parmesan cheese, Italian seasoning, garlic powder, lemon juice and spinach. Mix until evenly combined.

  3. 3

    Heat a small skillet with 1 tablespoon of olive oil on medium-high heat. Add the panko in a flat layer on the pan.

  4. 4

    Add the spaghetti squash and ricotta filling back into the "boats", divide the meat sauce between each one, top them with mozzarella cheese, and bake for 10 minutes or until the cheese is melted and bubbly. Garnish with fresh chopped basil and toasted panko, and serve.