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Roasted Cherry Tomato Spaghetti Squash Lasagna

A healthy twist on classic lasagna, made with roasted cherry tomatoes, creamy ricotta, and hearty spaghetti squash, perfect for gluten-free diets.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the lasagna

  • 2 small spaghetti squash Should yield 4½ cups squash.
  • 2.5 tablespoons olive oil
  • 1.25 teaspoons salt
  • 0.25 teaspoon pepper
  • 2 pounds cherry or grape tomatoes
  • 6 cloves garlic Skin on.
  • 3 links Italian sausage Casings removed.
  • 1 cup homemade ricotta
  • 8 ounces fresh mozzarella Cut into ½ inch pieces.
  • 0.5 cup shredded low-moisture mozzarella

Instructions
 

Preparation

  • Preheat your oven to 375 degrees Fahrenheit and grease an 8x8 baking dish with non-stick cooking spray.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Drizzle the flesh of the spaghetti squash with 1½ tablespoons of olive oil and season with ½ teaspoon of salt, placing them flesh-side down on a baking sheet.
  • In a large bowl, toss cherry tomatoes and garlic cloves with the remaining olive oil, then spread this mixture onto another baking sheet and season with remaining salt and pepper.

Cooking

  • Roast the tomatoes for about 25 minutes and the squash for about 35 minutes until both are done.
  • In a skillet over medium-high heat, cook the sausage until browned, then drain and set aside.
  • Transfer roasted tomatoes and garlic to a bowl, remove garlic skins, mash lightly, then mix in the browned sausage.

Assembly and Final Bake

  • Scrape the insides of the roasted squash with a fork and mix half of the cherry tomato sauce with the squash.
  • Layer half of the spaghetti squash mixture in the prepared dish, then half of the sauce, followed by spoonfuls of ricotta and half of the fresh mozzarella. Repeat the layers until finished.
  • Top with shredded mozzarella and bake for 20 minutes until the cheese is melted and bubbly.

Serving

  • Let the lasagna sit for a few minutes before cutting into squares and serving warm.
  • Pair with a side salad or with fresh herbs for added flavor.

Notes

This lasagna can be stored in the fridge for 3 to 5 days or frozen for up to 2 months. Reheat in the oven.
Keyword gluten-free lasagna, healthy lasagna, roasted tomato, spaghetti squash lasagna, vegetable lasagna