This hearty lasagna features layers of sauce, ricotta-like cheese and spaghetti squash noodles all topped with shredded cheese and baked to bubbly perfection. Low in carbs but high in taste, the whole family will be asking for this dish again and again!
1 medium spaghetti squash
Garlic powder, salt and pepper to taste
1 lb ground turkey or chicken (optional)
1/2 cup onion- diced
1 25 oz jar of your favorite marinara sauce (see notes on sauce)
1 – 1.5 cups dry curd cottage cheese/farm cheese or ricotta cheese if not on SCD diet
up to 1/4 cup SCD legal yogurt or almond milk
1–2 cups shredded cheese- we use parmesan, white cheddar, provolone or a combo
1/4 cup chopped fresh parsley or 1 Tbsp dry parsley
Salt and pepper to taste
PLEASE READ THIS AND THE NOTES AT THE BOTTOM: This recipe is very forgiving! I mean, can you really go wrong with any combination of sauce, cheese and noodles?! Use the ingredient amounts as a guide and taste each layer as you go. Adjust seasonings and layer amounts according to your liking and ENJOY!
- Heat oven to 400 degrees.
- Cut the squash lengthwise and scoop out the seeds.
- Cover a baking sheet with aluminum foil (optional for easy clean up) and place squash cut side down on the sheet.
- Bake for 40-45 minutes or until the squash is tender but not mushy.
- Allow squash to cool for 10 minutes.
- Using a fork, scrape out the noodles into a large bowl. Allow to cool for another 10 minutes.
- VERY IMPORTANT! Once the noodles are cool enough to be handled, grab small handfuls and squeeze out as much liquid as you can. DO NOT SKIP THIS STEP! If you don’t remove the liquid, your lasagna will end up swimming in squash water after you bake it.
- After all of the liquid has been removed, toss the noodles with salt, pepper, garlic powder and/or Italian seasoning. Taste and adjust spices to your liking.
- While the squash is roasting, start the sauce.
- Dice 1/2 cup onion and sauté in a large pan for 5 minutes or until soft.
- Add 1 lb ground meat, if using, and brown until cooked through.
- Add the jar of marinara sauce or other homemade sauce. Allow sauce to simmer while you prepare the cheese layers.
- Place dry curd cottage cheese and up to 1/4 cup SCD legal yogurt or almond milk into a large glass bowl.
- Using a hand mixer, whisk the cheese and yogurt/milk until creamy. This step is not required, but I find that it makes the cheese easier to spread into a layer this way. Also, the creamy texture more closely resembles traditional ricotta cheese.
- Once creamy, add fresh or dried parsley, salt and pepper. Taste and adjust seasoning to your liking.
- Shred 1-2 cups parmesan, cheddar or provolone cheese.
To Assemble Lasagna:
- Use a 9×13 glass baking or casserole dish.
- Spread half of the squash evenly on bottom of the dish and press firmly to create a solid-ish base.
- Spread half of the creamy cheese mixture on top of the noodles.
- Spread half of the sauce on top of the cheese.
- Sprinkle half of the shredded cheese on top of the sauce.
- Repeat steps 2-5. Your lasagna should end up with 2 layers of each type.
- Bake your lasagna in a 350 degree oven for 30 minutes or until it is bubbly on the sides and the cheese is melted and golden brown.
- Allow the lasagna to cool for 10 minutes before devouring!
If you have been on the SCD diet for a while, it may be ok to try store bought sauce. Rao’s brand sauce is supposedly SCD legal. We have successfully tried Rao’s and a couple other brands that only use Italian tomatoes, olive oil and spices. That in mind, homemade will always the best and safest option.
If following the SCD diet, always buy block cheese and shred at home. Most pre-shredded cheeses contain anti-caking agents and other non-SCD legal ingredients.
Please leave a little space at the top of your baking dish to allow the sauce to bubble. If you do end up packing the dish to the tip top (I’ve done it!), set it on a baking sheet before baking. This will save you from a burnt mess in your oven if the sauce bubbles over your dish.
- Prep Time: 90
- Cook Time: 30