Get all of the flavors of a traditional lasagna without the guilt with this healthier Spaghetti Squash Lasagna. Perfect for dinner with the whole family.
Preheat your oven to 425
Cut spaghetti squash in half, lengthwise and scoop out pulp
Cover the bottom of a rimmed baking sheet with water and lay the spaghetti squash open side down on the sheet
Bake the squash for 1 hour or until the outside of the squash is soft when you poke it with a fork
Remove spaghetti squash from the oven and allow it to cool
Brown ground beef and drain
Mix together the ground beef and marinara sauce in a large bowl
In a medium bowl mix together the ricotta, egg, 1/2 cup mozzarella, 1/4 cup parmesan and the parsley
Once the spaghetti squash has cooled take a fork and scrape the spaghetti squash out, it will come out looking like spaghetti noodles.
As you scrape it out mix it in the bowl with the ground beef and marinara.
Take the ricotta mixture and spread 1/4 cup into the bottom of each spaghetti squash shell
Next pour some of the spaghetti squash/marinara mixture into each shell
Repeat each step once and then top with the remaining mozzarella and parmesan cheese
Put the spaghetti squash boats back in the oven and cook for 10-15 minutes or until the cheese has melted