Best Spaghetti Squash Lasagna

Strands of tender spaghetti squash replace pasta in this yummy lasagna dish full of pork sausage and a tasty Marsala wine-based tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 385 Calories

Ingredients

• 1 cup chopped onion
• 1 teaspoon ground black pepper
• 5 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil, or as needed
• 2 teaspoons salt, divided
• 1 pound bulk pork sausage
• ½ cup shredded Parmesan cheese
• 1 large spaghetti squash, halved and seeded
• 1 (16 ounce) package sliced fresh mozzarella cheese
• 28 ounces ricotta cheese
• 1 tablespoon Italian seasoning, or more to taste
• 1 (28 ounce) can Italian crushed tomatoes
• 4 tablespoons Marsala wine
• 3 sprigs fresh basil, leaves stripped from stems
• 2 tablespoons thinly sliced fresh basil leaves, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place each squash half cut-side down on the prepared baking sheet.

Step 3

Bake in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Transfer to a colander and place over a bowl to drain.

Step 4

While squash is baking, heat olive oil in skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add sausage, breaking it up with a sturdy spoon to remove clumps. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.

Step 5

Stir Worcestershire sauce, Italian seasoning, and 1 teaspoon salt into the sausage mixture. Add crushed tomatoes, reduce heat to low, and simmer for 30 minutes. Add wine and cook for another 30 minutes.

Step 6

Mix ricotta cheese, Parmesan cheese, basil leaves, remaining 1 teaspoon salt, and pepper together in a bowl.

Step 7

Layer 1/2 of the shredded spaghetti squash, 1/2 of the ricotta mixture, and 1/2 of the meat mixture in a 4-quart glass baking dish. Repeat layers once more, and top with mozzarella cheese slices.

Step 8

Bake in the preheated oven, turning halfway through, until cheese is golden, about 1 hour.

Step 9

Remove from the oven and immediately top with thin basil slices. Allow to cool for about 10 minutes before slicing and serving.