This Spaghetti Squash Lasagna has layers of low-carb, filling spaghetti squash, bright cilantro, and homemade tomato sauce, with rich, creamy mozzarella and part-skim ricotta. It’s healthy, vegetarian, hearty and flavorful!
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Halve your spaghetti squash, scoop out the insides, and place the halves cut side up on your baking sheet; drizzle with olive oil and coarse kosher salt. Flip them over and drizzle with more olive oil and salt.
Bake in your preheated oven until the skin easily gives when you poke it with a fork. It will feel soft and will indent. This baking time will vary drastically by the size of your squash; 30-60 minutes.
Grip the squash with tongs and scrape out the spaghetti squash strands with a fork into a medium bowl. Repeat with all remaining squash halves.
Season generously with olive oil, kosher salt, fresh ground pepper and fresh ground nutmeg (omit the nutmeg if you only have the pre-ground type). I like to season the squash in batches; fluffing with a fork to toss and coat.
Prep and assemble your lasagna:
Preheat the oven to 350°F.
Mix fresh, chopped cilantro with the ricotta in a medium bowl and set aside.
Heat a large skillet over medium heat. Add about 1 tablespoon olive oil, swirl to coat. Sauté onions and garlic until onions are translucent. Remove from the skillet and set aside. Add a little bit more olive oil and sauté the kale until it is limp and cooked through. Add kale to onions and mix.
If using dried noodles, cook until al dente (still has a little chew to the center). Drain and rinse in cold water to stop the cooking process. Drizzle with a little olive oil to keep them from gluing themselves together. Place all your ingredients out around your 12x7x4 baking dish.
Start assembly by spreading a thin layer of sauce on the bottom of the dish and place 3 overlapping lasagna noodles on it.
Spread about a third of the ricotta mixture on the noodles with a rubber spatula.
Next add your spaghetti squash being careful not to scoop out too much water that has drained to the bottom of your bowl.
Next sprinkle 1/3 of the onion/kale mixture over the squash. It’s easiest to do this with your hands.
Top the vegetables with sauce.
Finally, add a layer of mozzarella cheese and asiago.
Repeat until the pan is filled, ending with cheese.
Bake the lasagna for 50 minutes or until bubbling. Cool 10-20 minutes before serving.
Notes
Flavor Tips - In this recipe I would be sure to use a “plain” tomato sauce that is only lightly seasoned, because we wouldn’t want it to overpower the other flavors in this lasagna!Variations – Different Noodles: You can use a different variety of noodles for this recipe, like no-boil lasagna noodles or gluten-free noodles.Storage – Store leftover spaghetti squash lasagna in an airtight container in the fridge for 3-5 days. Let the lasagna cool completely before storing it. Leftover lasagna can also be frozen.