Meat Lovers Spaghetti Squash Lasagna
There are no actual noodles in this lasagna, but you won't care one bit. Warm, sweet spaghetti squash is the perfect gluten-free substitute.
- 1 (3 lb) spaghetti squash
- 1 pound spicy Italian sausage, casings removed
- 1 cup marinara sauce, preferably sugar free
- 1 cup whole milk ricotta cheese
- 8 ounces whole milk mozzarella cheese, shredded
- 3 ounces pepperoni
- 3 eggs, whisked
- Italian herbs and fresh basil to garnish
- Preheat the oven to 375 degrees. Place the spaghetti squash in a baking dish and use the tip of a sharp knife to make several slices into the skin of the squash, allowing for heat to escape during baking. Bake for 35 to 40 minutes.
- While the spaghetti squash is cooking, warm a large skillet to medium heat. Brown the sausage in the pan, crumbling into small pieces for about 5 minutes or until cooked. You want the sausage to be mostly cooked, not fully cooked.
- Allow the squash to cool for 10 minutes before slicing it open, removing and discarding the inside seeds. Use a fork to shred the squash into noodle-like strings. Now, transfer your spaghetti squash noodles to a fine mesh cloth and squeeze all the water out.
- In a mixing bowl, mix together the shredded spaghetti squash and marinara sauce.
- Layer your lasagna in an 8 by 8 inch baking dish. Add half the spaghetti squash to the bottom of the dish, then add half the ricotta, sausage crumbles, mozzarella and pepperoni, in that order. Next add the remaining spaghetti squash, ricotta and sausage crumbles. Pour the whisked egg evenly on top. Finally, add the remaining mozzarella and pepperoni.
- Bake for 30 to 35 minutes or until the top is golden brown and a slight crust has formed around the edges. Garnish with Italian herbs and basil, if desired. Cool for 15 minutes before slicing and serving.
- Recipe and image courtesy of Caroline Potter