Mini Spaghetti Squash Lasagnas Recipe

Mini Spaghetti Squash Lasagnas are a delicious, low-carb twist on the classic lasagna dish. By replacing traditional pasta with nutrient-rich spaghetti squash, this recipe creates a healthier yet equally satisfying meal. These mini lasagnas are perfect for meal prep, family dinners, or as a portion-controlled option for those trying to watch their carbs without sacrificing flavor.

Equipment Needed

• Baking sheet: To roast the spaghetti squash.
• Large skillet: For making the meat sauce.
• Mixing bowl: For preparing the cheese mixture.
• Muffin tin or small ramekins: These are used to create the mini lasagna shapes.
• Fork: To shred the cooked spaghetti squash.
• Spatula or spoon: For layering the lasagna components.

Instructions

Step 1: Roast the Spaghetti Squash

The first step in making mini spaghetti squash lasagnas is roasting the squash, which will serve as the “noodle” base for the dish.

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the spaghetti squashes in half lengthwise using a sharp knife. Be careful, as squash can be tough to cut. Use a spoon to scoop out the seeds and discard them.
3. Season the Squash: Drizzle each half with olive oil, then sprinkle with salt and pepper.
4. Roast the Squash: Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 35-45 minutes, or until the squash is tender and easily shredded with a fork.
5. Cool and Shred: Once roasted, remove the squash from the oven and let it cool for 10 minutes. Use a fork to scrape the flesh of the squash into spaghetti-like strands and set it aside.

Step 2: Prepare the Meat Sauce

While the spaghetti squash is roasting, prepare the flavorful meat sauce.

1. Cook the Ground Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook for 5-7 minutes, breaking it up with a spatula, until fully browned and no longer pink.
2. Add Onion and Garlic: Once the meat is browned, add the diced onion and cook for another 3-4 minutes until the onion is soft and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
3. Stir in Marinara and Seasonings: Add the jar of marinara sauce, dried oregano, dried basil, and salt and pepper to taste. Stir everything together and bring the sauce to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld.
4. Taste and Adjust: Taste the sauce and adjust the seasonings as needed. If you prefer a sweeter sauce, you can add a pinch of sugar or a splash of balsamic vinegar.

Step 3: Prepare the Cheese Mixture

Next, prepare the creamy cheese mixture, which adds richness and flavor to the mini lasagnas.

1. Mix the Ricotta and Cheeses: In a medium-sized mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, the grated Parmesan, the egg, and chopped fresh parsley. Mix everything until well combined.
2. Season the Cheese Mixture: Add a pinch of salt and pepper to the mixture and stir to combine.

Step 4: Assemble the Mini Lasagnas

Now that all the components are ready, it’s time to assemble the mini lasagnas.

1. Prepare the Muffin Tin: Lightly grease a muffin tin or ramekins with cooking spray or a small amount of oil. This will prevent the lasagnas from sticking.
2. Layer the Squash: Start by placing a small amount of shredded spaghetti squash into each muffin cup or ramekin, pressing it down gently to create a base layer.
3. Add the Cheese Mixture: Spoon a dollop of the ricotta cheese mixture over the spaghetti squash, spreading it evenly across the top.
4. Add the Meat Sauce: Spoon a layer of the meat sauce over the cheese mixture, ensuring each cup is evenly filled.
5. Repeat Layers: Depending on the size of your muffin tin or ramekins, you may be able to add a second layer of squash, cheese mixture, and meat sauce. Finish each mini lasagna with a sprinkle of shredded mozzarella on top.

Step 5: Bake the Mini Lasagnas

Now that your mini lasagnas are assembled, it’s time to bake them.

1. Preheat the Oven: If the oven has cooled down, preheat it again to 375°F (190°C).
2. Bake: Place the muffin tin or ramekins on a baking sheet (to catch any spills) and bake for 20-25 minutes, or until the cheese on top is bubbly and golden brown.
3. Cool Slightly: Once baked, remove the lasagnas from the oven and let them cool for 5-10 minutes before serving. This will help the layers set and make them easier to remove from the muffin tin or ramekins.

Step 6: Serve

Once cooled slightly, carefully remove the mini lasagnas from the muffin tin using a spoon or spatula. Serve them on a plate and garnish with fresh basil or parsley if desired.

These mini lasagnas can be served on their own or paired with a fresh salad or garlic bread for a complete meal. They’re also perfect for meal prep, as they store well in the fridge and can be reheated for a quick, satisfying lunch or dinner.

Tips for Success

To ensure your mini spaghetti squash lasagnas turn out perfectly every time, keep these tips in mind:

• Roast the Squash Ahead of Time: You can roast the spaghetti squash ahead of time and store the strands in the fridge until you’re ready to assemble the lasagnas. This saves time on busy weeknights.
• Customize the Meat Sauce: Feel free to customize the meat sauce by adding veggies like mushrooms, zucchini, or spinach for extra nutrients. You can also use a meatless alternative like lentils or plant-based ground “meat” for a vegetarian version.
• Use Fresh Herbs: Fresh herbs like basil or parsley add a burst of flavor and freshness to the dish. If you don’t have fresh herbs on hand, dried ones will work in a pinch.
• Make it Cheesy: If you love a super cheesy lasagna, don’t hesitate to add extra mozzarella or Parmesan to the top of each mini lasagna before baking.

Variations

This recipe is versatile and can be adapted to suit different tastes and dietary preferences. Here are a few variations:

• Vegetarian Version: Omit the meat and use a combination of sautéed vegetables such as spinach, mushrooms, and bell peppers for a vegetarian-friendly dish.
• Low-Fat Version: Use lean ground turkey or chicken instead of beef, and opt for part-skim ricotta and reduced-fat mozzarella to lighten up the dish.
• Dairy-Free Version: Substitute the ricotta, mozzarella, and Parmesan with dairy-free cheese alternatives. Make sure to choose high-quality dairy-free cheeses that melt well.
• Spicy Lasagnas: Add red pepper flakes to the meat sauce for a little heat, or use spicy Italian sausage instead of ground beef.

Conclusion

Mini Spaghetti Squash Lasagnas are a fantastic way to enjoy the classic flavors of lasagna while keeping the dish light, low-carb, and packed with vegetables. With layers of tender roasted spaghetti squash, savory meat sauce, and creamy cheese, these mini lasagnas are sure to be a hit with family and friends.

Whether you’re looking for a healthy weeknight dinner, a meal prep option, or a fun twist on traditional lasagna, this recipe is sure to satisfy. Give it a try, and enjoy the delicious combination of flavors and textures in every bite!

Yield: 4

Mini Spaghetti Squash Lasagnas Recipe

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Mini Spaghetti Squash Lasagnas are a delicious, low-carb twist on the classic lasagna dish. By replacing traditional pasta with nutrient-rich spaghetti squash, this recipe creates a healthier yet equally satisfying meal. These mini lasagnas are perfect for meal prep, family dinners, or as a portion-controlled option for those trying to watch their carbs without sacrificing flavor.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 2 medium spaghetti squash
• 1 lb (450g) ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 24 oz (680g) marinara sauce (store-bought or homemade)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Prepare the Spaghetti Squash:

• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle the insides with olive oil and season with salt and pepper.
• Place the squash halves cut-side down on a baking sheet lined with parchment paper.
• Bake for 30-35 minutes until the squash is tender and you can easily shred the flesh with a fork into "spaghetti" strands. Set aside.

2. Cook the Meat Sauce:

• While the squash is baking, heat a drizzle of olive oil in a skillet over medium heat.
• Add the diced onion and cook until softened, about 3-4 minutes.
• Add the ground beef or sausage and cook until browned, breaking it up as it cooks. Drain any excess fat.
• Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using).
• Add the marinara sauce and let it simmer for 5-7 minutes. Season with salt and pepper to taste.

3. Prepare the Cheese Mixture:

• In a bowl, mix the ricotta cheese, Parmesan cheese, egg, and 1 cup of shredded mozzarella. Season with salt and pepper.

4. Assemble the Mini Lasagnas:

• Once the squash is done, fluff the spaghetti strands with a fork and divide the strands between 4 small baking dishes (or keep them in the squash halves if you prefer).
• Top each portion of squash with a layer of the ricotta mixture.
• Add a layer of meat sauce on top of the ricotta layer.
• Sprinkle the remaining 1 cup of shredded mozzarella evenly over the tops.

5. Bake:

• Return the mini lasagnas to the oven and bake at 400°F (200°C) for 10-15 minutes until the cheese is melted and bubbly.

6. Serve:

• Remove from the oven and let cool for a few minutes before serving.
• Garnish with fresh basil or parsley.

Notes

Low-Carb Option: This is a great low-carb alternative to traditional lasagna, thanks to the spaghetti squash.

Make Ahead: You can prepare the squash, meat sauce, and cheese mixture ahead of time and store them separately in the fridge. Assemble and bake when ready to serve.

Vegetarian Option: For a meatless version, substitute the ground meat with sautéed vegetables like mushrooms, zucchini, or spinach.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.