Description
Killer Squash Lasagna has a creamy, cheesy center layer, topped with a tasty meat sauce and extra bubbly cheese. Easy to make and very healthy to eat! This lasagna is pure comfort food that happens to be gluten-free, grain free, refined sugar free and paleo.
Ingredients
Scale
- 1 pound spaghetti squash
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 6 cups marinara sauce, jarred
- 8 ounces lactose free cream cheese, Green Valley Creamery
- 3 cups mozzarella cheese, shredded
- 1/8 cup parsley, chopped
Instructions
- Preheat your oven to 350 degrees.
- Cut the spaghetti squash in half and place cut side down in a large baking dish. Add water until it covers 1/2 inch on the bottom of the large baking dish.
- Cook the spaghetti squash for 45 mins or until very soft.
- Remove spaghetti squash from the oven, flip over the halves and scoop out the insides of the shell. The squash should come out very easily and in the shape of “spaghetti’ pasta-like strings.
- In a large skillet, saute onion and garlic until soft and lightly browned.
- Add ground beef to the skillet, mix with the sauteed onion and garlic and brown. Season with the sea salt and black pepper.
- Drain any liquid left in the skillet and add one cup of marinara to the ground beef mixture.
- Add marinara to the spaghetti squash, just enough to coat the squash. You may have extra marinara as spaghetti squash sizes vary.
- Add the cream cheese and 2 cups of the mozzarella cheese in a bowl until well combined.
- Add 1/2 of the squash/marinara mixture to the bottom of a 9×13 pan.
- Add the cream cheese/mozzarella cheese mixture to the top of the squash/marinara mixture. You can do this in evenly distributed blobs.
- Add the second 1/2 of squash marinara mixture over the cream cheese/mozzarella mixture.
- Add the next layer, which is the ground beef mixture and then top with the last cup of mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 10 minutes, or until cheese is bubbly and fully melted.