Are you ready to indulge in a guilt-free, cheesy delight that will leave your taste buds dancing? Say hello to the Cheesy Vegetarian Spaghetti Squash Lasagna—a culinary masterpiece that combines the heartiness of lasagna with the lightness of spaghetti squash! This Italian-inspired dish is not only a feast for the eyes but also a wholesome option for those seeking a vegetarian meal that doesn't skimp on flavor. With layers of creamy ricotta, rich marinara, and gooey mozzarella, this lasagna will have you saying goodbye to traditional pasta without missing a beat. Dive into this recipe and discover how easy it is to whip up a deliciously satisfying meal that serves six!
Ingredients
- 1 medium spaghetti squash
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the cheese mixture. In a medium bowl, combine ricotta cheese, 1/2 cup of Parmesan cheese, and Italian seasoning. Mix thoroughly until well blended.
- Once the squash is cooked, remove from the oven and let cool for 5-10 minutes. Use a fork to gently scrape the flesh, creating spaghetti-like strands.
- Reduce oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer the squash strands evenly over the sauce. Spread the ricotta cheese mixture over the squash, then top with marinara sauce.
- Sprinkle shredded mozzarella cheese evenly over the top. Add additional Parmesan cheese if desired.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and slightly golden on top.
- Remove from oven and let rest for 5-10 minutes before serving. This allows the lasagna to set and makes it easier to slice.
- Serve hot, garnishing with fresh basil or additional Italian herbs if desired. Enjoy your vegetarian spaghetti squash lasagna!
Tips
- Choose a Perfect Squash: When selecting your spaghetti squash, look for one that is firm, heavy for its size, and has a vibrant yellow color. This ensures a sweet and tender result when roasted.
- Roasting Technique: For even cooking, make sure to place the squash cut-side down on the baking sheet. This helps to steam the squash, making it easier to scrape into spaghetti-like strands later.
- Enhance the Cheese Mixture: Feel free to add your favorite herbs or spices to the ricotta mixture for an extra flavor boost. Fresh basil or a pinch of red pepper flakes can elevate the dish even more!
- Layering for Success: When layering, be generous with your marinara sauce. It not only adds flavor but also keeps the dish moist. Don’t be afraid to mix and match cheeses; adding a bit of goat cheese can provide a delightful tang.
- Resting Time Matters: Allowing the lasagna to rest after baking is crucial. This step helps the layers set, making it easier to slice and serve without falling apart.
- Garnish for Presentation: A sprinkle of fresh basil or a drizzle of olive oil just before serving can enhance the dish's appearance and add a burst of freshness.Enjoy your cooking adventure, and savor every bite of this delicious vegetarian lasagna!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 22g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
