This spaghetti squash lasagna is a delicious, healthier alternative to traditional pasta! It has tender, well-cooked spaghetti squash, strategically layered with rich ricotta and mozzarella, and topped with aromatic herbs, all ready in just 45 minutes. This has become my go-to choice for a satisfying, meatless, and flavor-packed meal, and hopefully will become yours too!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love spaghetti squash lasagna
- Hearty and filling yet low in carbs and calories!
- A nutritious meal packed with fiber, vitamins, and antioxidants.
- Easy to make in advance and the perfect dish for meal prepping.
- Vegetarian, gluten-free, and keto-friendly!
📋 Ingredients and notes
To make this spaghetti squash lasagna recipe, you’ll need spaghetti squash, marinara sauce, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, dried basil, dried oregano, salt, black pepper, and fresh parsley.
Variations & Substitutions
- Spaghetti squash. Choose a medium-sized spaghetti squash with a vibrant yellow color. It should have a smooth texture and feel firm, without any soft or mushy parts.
- Marinara sauce. Make homemade tomato sauce using crushed tomatoes, garlic, and herbs or use your favorite store-bought marinara for a quick prep.
- Ricotta cheese. While this spaghetti squash lasagna has ricotta, you can swap it with cottage cheese for more protein boost.
- Mozzarella cheese. If not on hand, use provolone, cheddar, a blend of different melting cheeses for variety and cheesy goodness!
- Seasonings. Use dried oregano and basil, or a mix of Italian seasoning. You can also add garlic powder and red pepper flakes.
- Add more vegetables. Add other vegetables like spinach, kale, bell peppers, or mushrooms for a heartier and healthier spaghetti squash lasagna.
📖 How to make spaghetti squash lasagna
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the spaghetti squash in half lengthwise with a sharp knife and scoop out the seeds. Season with salt and pepper lightly.
Step 3: Place both halves in a microwave-safe dish, cut side down. If both halves can’t fit on your microwave plate, cook them separately.
Microwave on high for 7-12 minutes or until fork-tender. The time will vary depending on the size of your squash. Let it cool, then scrape the squash into strands.
Step 4: In a large mixing bowl, combine the ricotta cheese, half cup of mozzarella cheese, half of the grated hard cheese, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
Step 5: In a greased baking dish, start by layering half of the cooked spaghetti squash strands on the bottom of the dish. Spread half of the ricotta mixture over the spaghetti squash layer.
Step 6: Pour half of the marinara sauce evenly over the cheese layer.
Step 7: Repeat the layering process with the remaining half of the ingredients. First, add the remaining strands of spaghetti squash, then the remaining cheese mixture, and finally, the rest of the marinara sauce.
Step 8: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer.
Step 9: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the cheese is golden brown.
Allow the spaghetti squash lasagna to cool for a few minutes before serving. Garnish with fresh parsley if desired!
Make spaghetti squash lasagna boats!
Skip the layering process and make spaghetti squash boats instead, using the skin of the spaghetti squash!
Fill each half with layers of marinara sauce, ricotta, mozzarella, and grated hard cheese. Bake until bubbly and golden, and finish with a sprinkle of fresh parsley.
👩🏽🍳 Tips for the best spaghetti squash lasagna
⭐ Top tip: Don’t skip the aluminum foil! Tenting the lasagna with aluminum foil during the initial baking helps retain moisture and allows the flavors to meld. When you remove the foil for the final minutes, you get a golden, bubbly top!
- After cooking the spaghetti squash, use a paper towel to gently pat it dry, reducing excess moisture that could otherwise make the lasagna soggy.
- Layer the ingredients strategically, starting with a base of marinara sauce to prevent the squash from sticking to the dish.
- Roast spaghetti squash instead of microwaving to add more flavor to your dish. Brush each half of the spaghetti squash with a little olive oil, sprinkle with salt and pepper, and roast for 40-50 minutes at 425°F, or until the flesh is tender and easily pierced with a fork.
👩🏽🍳 Troubleshooting FAQs
No, unfortunately, you need to pre-cook the spaghetti squash before using it in lasagna to make the strands tender, easier to scrape off, and to reduce excess moisture.
Yes, you can pre-cook the spaghetti squash and assemble the lasagna ahead of time. Store it in the refrigerator until ready to bake.
After microwaving or roasting the spaghetti squash, pat it dry with paper towels to reduce excess moisture.
🍴 How to serve spaghetti squash lasagna
While this vegetarian lasagna is delicious served on its own, you can add your favorite sides to elevate your dining experience! Serve it with:
- Your favorite salad, whether it’s a simple kale salad, a Caesar salad or a roasted vegetable salad.
- Any light soup, like this Tuscan cannellini bean soup or brothy cabbage soup.
- Garlic bread or breadsticks
- Your favorite side of veggies, like this simple asparagus or broccoli.
🍴Storage and reheating suggestions
Store leftover spaghetti squash lasagna in an airtight container in the refrigerator for 3-5 days. To freeze cooked lasagna, transfer it to a freezer-safe container or wrap it in aluminum foil. You can store it frozen for 2-3 months. Thaw overnight in the refrigerator before reheating.
To reheat, heat oven to 350°F. Ensure that it’s in a oven-safe dish and cover it with aluminum foil to prevent it from drying out. Warm the lasagna in the oven for 20-25 minutes, or until thoroughly heated. For a quicker option, you can also reheat it in the microwave for 2-3 minutes.
🍴 More delicious spaghetti squash recipes
Here are some of my favorite ways to make spaghetti squash!
- How to cut spaghetti squash
- Ultimate guide to cooking spaghetti squash (including instructions for the oven, air fryer, microwave, slow cooker and Instant Pot)
- Spaghetti squash casserole
- Spaghetti squash soup
- Stuffed spaghetti squash
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Spaghetti Squash Lasagna
Ingredients
- 1 spaghetti squash, medium
- 2 cups marinara sauce
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper lightly.
- Place both halves in a microwave-safe dish, cut side down. If both halves can’t fit on your microwave plate, cook them separately. Microwave on high for 7-12 minutes or until fork-tender. The time will vary depending on the size of your squash. Let it cool, then scrape the squash into strands.
- In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, half of the grated hard cheese, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
- In a greased baking dish, start by layering half of the cooked spaghetti squash strands on the bottom of the dish.
- Spread half of the cheese mixture over the spaghetti squash layer. Pour half of the marinara sauce evenly over the cheese layer.
- Repeat the layering process with the remaining half of the ingredients. First, add the remaining spaghetti squash, then the remaining cheese mixture, and finally, the rest of the marinara sauce. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top layer.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and the cheese is golden brown.
- Allow the spaghetti squash lasagna to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- Pat dry cooked spaghetti squash with a paper towel to reduce excess moisture and avoid a soggy lasagna.
- Start layering with a base of marinara sauce to prevent squash from sticking to the dish.
- Tent lasagna with aluminum foil for initial baking to retain moisture and achieve a golden, bubbly top.
- Roast spaghetti squash for added flavor. Brush with olive oil, sprinkle salt and pepper, and roast at 425°F for 40-50 minutes until tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family is obsessed with this recipe, thank you!
A friend of mine just had a baby and I want to bring this over. Can it be frozen? Would it be before cooking or after cooking?
You can totally freeze it! I did it myself when I had a baby earlier in 2024. I suggest portioning it into smaller sizes so it’s easily reheatable. It does become a bit more watery because of the water content of the squash but still just as delicious!
Love this recipe! It’s so good. Thank you!
Whoops nm found it 🙂
I definitely will try this. Thanx so much for all the yummy recipes. Your awesome!!