Spaghetti Squash Lasagna for the Home Table

Spaghetti Squash Lasagna for the Home Table is filed under Vegetarian and built around spaghetti squash, freshly ground nutmeg, and freshly ground black pepper. Plan on 8 servings.

Count on 20 minutes of prep, 1 hour of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 large spaghetti squash
• freshly ground nutmeg
• freshly ground black pepper
• kosher salt
• 1 large yellow onion thinly sliced
• 6 cloves garlic minced
• 8 stalks Tuscan Kale stalks removed, sliced into thin ribbons
• 1 cup part skim ricotta
• ⅓ cup finely chopped fresh cilantro
• 5 oz fresh mozzarella shredded
• 5 oz asiago grated
• 3 ½ cups tomato pasta sauce
• 4 sheets fresh whole-wheat lasagna

How the cooking goes

1. Warm the oven to 425°F. Line a rimmed sheet pan with baking paper.
2. Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and sprinkle generously with kosher salt. Place squash cut side down on the sheet pan.
3. Roast 30–60 minutes, depending on size, until the skin gives easily when pressed and the flesh shreds into strands with a fork.
4. Using tongs, flip the squash cut side up and allow it to cool for 5–10 minutes until you can handle it safely. Scrape the strands into a medium bowl with a fork. Leave watery liquid behind on the sheet pan if it collects.
5. Toss squash with a generous drizzle of olive oil, kosher salt, freshly ground black pepper, and freshly grated nutmeg (omit nutmeg if you only have pre-ground). Taste and adjust.
6. Reduce oven temperature to 350°F.
7. In a medium bowl, mix ricotta and chopped cilantro until evenly combined. Keep it to one side.
8. Warm about 1 tablespoon of olive oil in a wide pan over a moderate flame. Add thinly sliced onion and cook for 5–7 minutes until softened and lightly golden. Add minced garlic and cook for 30 seconds until aromatic. Transfer onion/garlic mixture to a bowl.
9. Add a little more olive oil if needed and sauté kale 4–5 minutes until wilted and tender. Combine with onions then stir to distribute evenly.
10. If using dried noodles, cook until al dente according to package directions. Drain, rinse briefly to stop cooking, then toss lightly with olive oil so they don’t stick. (If using fresh sheets, you can usually layer them straight in.).
11. Spread a thin layer of tomato sauce in the bottom of a 12x7x4-inch baking dish.
12. Lay 3 overlapping lasagna sheets over the sauce (or enough to cover in a single layer).
13. Spread about one-third of the ricotta mixture over the noodles.
14. Add a thick layer of spaghetti squash (about ¾-inch is great), being careful not to scoop in excess liquid from the bottom of the bowl.
15. Sprinkle one-third of the onion/kale mixture over the squash.
16. Spoon tomato sauce over the vegetables and spread it evenly.
17. Scatter it with mozzarella and asiago.
18. Repeat the layering (noodles, ricotta, squash, vegetables, sauce, cheese) until the dish is filled, ending with sauce and cheese on top.
19. Oven-bake uncovered for about 50 minutes, until bubbling around the edges and lightly golden on top.
20. Rest 10–20 minutes before slicing so the layers set.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Vegetarian, open Vegetarian Stuffed Sweet Potatoes for the Home Table and Quinoa Vegetarian Meatballs (Gluten-Free Option) with a Clear Method.