Spaghetti Squash Zucchini Lasagna

This dish is even more hearty and flavorful than the traditional recipe.

I was craving a filling Italian style dinner. There was a beautiful spaghetti squash on my counter and a drawer full of zucchini in my fridge. I had also recently picked up Kite Hill non-dairy Ricotta cheese and really wanted to use it in a recipe. When I tried it I was stunned at how delicious and creamy it is. I highly recommend it if it fits into your budget. For me it was a special treat.

The recipe is quite easy and besides the cheese uses common ingredients. You could always use regular ricotta if dairy isn’t an issue for you.

Spaghetti Squash Zucchini Lasagna

1 Spaghetti squash roasted and shredded
2 Medium zucchini sliced lengthwise into 1/4" thick pieces
2 shallots or 1 small onion
1 Jar of your favorite pastas sauce (I used Victorria Marinara)
1 lb ground bison or beef
1 Container Kite Hill Ricotta or traditional riccotta
4 Tbs high quality dehydrated garlic (Auntie Arwens Garlic Insanity)
1 tsp Oregano
1 tsp dried chili flakes (more or less depending on your taste)
2 Tbsp light olive oil
Extra Virgin Olive Oil for finishing
Sea salt
Ground pepper

Roast your spaghetti squash by cutting into disks or lengthwise, removing the seeds and placing on a parchment lined baking sheet. Bake for 25-30 mins at 375 or until fork tender.
Shred the meat and set aside.

Add the light olive oil to a hot skillet. Saute the shallot/onion until a bit trasnlucent. Add the ground meat, 1 Tbsp garlic, oregano, chili flakes and salt to taste. Saute until the meat is cooked through.

Preheat the oven to 350.
Add 1/4 of the sauce to the bottom of a 8x11 pyrex pan.
Add a layer of zucchini (uncooked). Spread with a layer of spaghetti squash and sprinkle with one Tbsp of garlic and salt and pepper. Dot on the cheese then finally top with a layer of meat using 1/3 of the mixture. Start again with the sauce and repeat. I made 3 full layers and topped it with the remaining fourth of sauce. 

Bake for 40 mins. The sauce should be bubbling and the zucchini should be tender. Allow to set for about 10-15 mins before cutting. Serve with a drizzle of EVOO or and a sprinkle of parm if you like.

I’ve never gotten such rave reviews on a dinner. My taste tester was blown away by the flavor of this dish. It satisfied a tough guy and it will satisfy you too. I don’t say this lightly but I think I prefer this to traditional lasagna. It has so much texture and substance. It held together so well and sliced up like a dream. I hop you enjoy this lasagna as much as we did.