Spaghetti Squash Lasagna

"the flavor is great and you won't believe the colors.I have made this in a clear dish that I use for meatloaf. You can see all the colors and in the center of the table it looks and smells great"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Split squash. Remove seeds and stringy portion. Use fork to comb squash flesh, pullin it off in long strands. Place in large mixing bowl. Toss with four, garlic, and salt until well combined.
  • Blend Ricotta, spinach, and Parmesan cheese in food processor or blender until smooth.
  • To assemble, spread 1/2 cup pasta sauce on bottom of a shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella.
  • Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this for a friend who is a vegetarian. Made exactly as directed and every one really like it. Especially the addition of the spinach! Thanks for a great meatless recipe.
     
  2. Excellent flavour, just like traditional lassagna. The texture was a bit wet; I would toss the cooked vegetable squash in a collander before combining with flour and garlic. Great low-cal meal.
     
  3. Excellent flavor and colors!Baking the squash,rather than boiling, makes a huge difference with the liquid problem. Awesome recipe, Chef!
     
  4. This was very good. I used fresh leafed spinach and I didn't have a problem with excessive liquid. I will cover the entire top with the cheese next time because I want cheese in every bite. Sooo good!
     
  5. This is really good! The only issue was a lot of liquid that prevented cutting it into squares, it sort of had to be spooned. I'm definitely making this again, though, and will try steaming and pressing/draining the spinach before mixing it into the cheese. It's absolutely delicious, though! :)
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes