Lasagna takes a bit of work to prepare, but it’s so worth the effort. Who doesn’t love layers of meat, sauce and cheese? This recipe for Spaghetti Squash Lasagna Casserole hits all the markers for a great comfort food recipe, and it feeds a crowd. It’s rich, thick, gooey and just a little bit spicy. The leftovers are even better the next day.
One of the key ingredients that makes this recipe so flavorful is using a combination of spicy sausage and ground beef in the tomato sauce. You could certainly use all sausage or all beef (or mild sausage) if that’s what you have on hand, but the spicy sausage really adds a depth of flavor and makes this casserole extra delicious. Fresh herbs also add a lot of flavor and elevate the great Italian flavors in this dish.
Without any pasta noodles in this casserole it’s important to remove as much liquid from the lasagna layer ingredients as possible. Pat or squeeze out the liquid from the roasted squash, drain the cooking liquid from the cooked meat mixture and allow the sauce to simmer and reduce until very thick. This will help the layers keep their shape and avoid a soggy casserole. Also be sure to let the cooked casserole rest for at least 15 minutes before serving.
It’s no secret lasagna is a labor intensive dish, but there are a few ways this recipe can be prepped ahead. The squash can be roasted, shredded and kept refrigerated until ready to assemble. The entire casserole can be assembled up to a day in advance and then popped in the oven for dinner time. The effort it takes to prepare is well worth it when you’re fighting over the leftovers for lunch the next day!
Yields 10 servings of Spaghetti Squash Lasagna Casserole
The Preparation
- 1 whole spaghetti squash
- 2 tablespoons olive oil, divided
- ½ medium onion, diced
- 1 pound breakfast sausage
- 1 pound 80/20 ground beef
- 1 tablespoon minced garlic
- 24 ounces Rao’s marinara sauce
- 20 ounces whole milk ricotta
- 2 large eggs
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons chopped basil
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces sliced mozzarella cheese
- 2 tablespoons chopped parsley
The Execution
1. Preheat the oven to 400°F.
2. Carefully split the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
3. Roast for 35-45 minutes or until the squash is tender and easily shreds with the fork. Remove from the skin into a bowl and set aside. If there’s any visible liquid drain or pat dry.
4. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet. Add the chopped onion, sausage, ground beef and garlic.
5. Cook the meat thoroughly and drain any rendered fat.
6. Add the marinara sauce to the meat mixture and bring to a boil. Reduce the heat and simmer the sauce for about 15 minutes or until thick and most of the liquid has been reduced.
7. While the meat simmers combine the ricotta cheese, ½ cup Parmesan cheese, eggs, basil and ½ teaspoon salt and pepper in a medium sized bowl and set aside.
8. Turn the oven down to 350°F and lightly grease a 2.5 quart casserole dish.
9. Begin with spaghetti squash, adding half the shreds (about 2 cups) to the bottom of the dish and pressing into a flat layer.
10. Top with half the ricotta mixture, followed by half the meat sauce, and a layer of half the mozzarella cheese.
11. Repeat the layers again, starting over with another layer of squash.
12. Sprinkle the casserole with the remaining 1/4 cup of Parmesan cheese and chopped parsley.
13. Cover with foil and bake for 30 minutes. Remove the foil and bake another 20 – 30 minutes or until bubbly and golden brown. Let rest for at least 15 minutes before serving.
This makes a total of 10 servings of Spaghetti Squash Lasagna Casserole. Each serving comes out to be 577.7 Calories, 45.58g Fats, 10.29g Net Carbs, and 30.17g Protein.
| Spaghetti Squash Lasagna Casserole | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 whole spaghetti squash | 209 | 2.02 | 50.06 | 10.8 | 39.26 | 5.12 |
| 2 tablespoons olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| ½ medium onion | 22 | 0.06 | 5.14 | 0.9 | 4.24 | 0.61 |
| 1 pound breakfast sausage | 1564 | 141.61 | 2.94 | 0 | 2.94 | 64.41 |
| 1 pound 80/20 ground beef | 1148 | 90.4 | 0 | 0 | 0 | 77.61 |
| 1 tablespoon minced garlic | 12 | 0.03 | 2.79 | 0.3 | 2.49 | 0.54 |
| 24 ounces Rao’s marinara sauce | 450 | 40 | 20 | 0 | 20 | 5 |
| 20 ounces whole milk ricotta | 987 | 73.47 | 17.21 | 0 | 17.21 | 63.73 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| ¾ cup grated Parmesan cheese | 315 | 20.88 | 10.43 | 0 | 10.43 | 21.32 |
| 2 tablespoons chopped basil | 2 | 0.03 | 0.14 | 0.1 | 0.04 | 0.17 |
| ½ teaspoon pepper | 3 | 0.04 | 0.74 | 0.3 | 0.44 | 0.12 |
| 8 ounces sliced mozzarella cheese | 680 | 50.69 | 4.97 | 0 | 4.97 | 50.28 |
| 2 tablespoons chopped parsley | 3 | 0.06 | 0.48 | 0.3 | 0.18 | 0.23 |
| Totals | 5777 | 455.8 | 115.62 | 12.7 | 102.92 | 301.7 |
| Per Serving(/10) | 577.7 | 45.58 | 11.56 | 1.27 | 10.29 | 30.17 |
Spaghetti Squash Lasagna Casserole
Ingredients
- 1 whole spaghetti squash
- 2 tablespoons olive oil divided
- ½ medium onion diced
- 1 pound breakfast sausage
- 1 pound 80/20 ground beef
- 1 tablespoon minced garlic
- 24 ounces Rao’s marinara sauce
- 20 ounces whole milk ricotta
- 2 large eggs
- ¾ cup grated Parmesan cheese divided
- 2 tablespoons chopped basil
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces sliced mozzarella cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 400°F.
- Carefully split the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Roast for 35-45 minutes or until the squash is tender and easily shreds with the fork. Remove from the skin into a bowl and set aside. If there’s any visible liquid drain or pat dry.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet. Add the chopped onion, sausage, ground beef and garlic.
- Cook the meat thoroughly and drain any rendered fat.
- Add the marinara sauce to the meat mixture and bring to a boil. Reduce the heat and simmer the sauce for about 15 minutes or until thick and most of the liquid has been reduced.
- While the meat simmers combine the ricotta cheese, ½ cup Parmesan cheese, eggs, basil and ½ teaspoon salt and pepper in a medium sized bowl and set aside.
- Turn the oven down to 350°F and lightly grease a 2.5 quart casserole dish.
- Begin with spaghetti squash, adding half the shreds (about 2 cups) to the bottom of the dish and pressing into a flat layer.
- Top with half the ricotta mixture, followed by half the meat sauce, and a layer of half the mozzarella cheese.
- Repeat the layers again, starting over with another layer of squash.
- Sprinkle the casserole with the remaining 1/4 cup of Parmesan cheese and chopped parsley.
- Cover with foil and bake for 30 minutes. Remove the foil and bake another 20 - 30 minutes or until bubbly and golden brown. Let rest for at least 15 minutes before serving.
