Roasted spaghetti squash layered with marinara sauce, mozzarella, parmesan, and ricotta cheese is a low-carb, high-fiber vegetarian lasagna.
Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna is a delicious way to prepare spaghetti squash, a winter squash resembling strands of spaghetti when cooked. Roasted spaghetti squash “noodles” are layered with marinara sauce, mozzarella, and ricotta cheese and baked in the oven until the cheese is melted. This healthy lasagna is naturally gluten-free and vegetarian. More of my favorite spaghetti squash recipes are Spaghetti Squash Sausage Lasagna Boats and Beef and Mushroom Ragu with Spaghetti Squash.
Does spaghetti squash taste like pasta?
Spaghetti squash tastes nothing like pasta, but its mild taste works wonderfully with sauces you would normally eat over pasta. Technically, this meal is not a lasagna since there is no pasta, but it is layered as you would a lasagna.
How to Cook Spaghetti Squash
I prefer to roast spaghetti squash in the oven, which is simple, but you can make it in the microwave if you need it quickly. I go into details about both of these methods in this post. If the squash is too hard to cut in half before baking it, microwave it for a couple of minutes, and then try slicing it. Once cooked, use a fork to separate the strands.
How to Meal Prep
You can meal prep this easy spaghetti squash lasagna. Roast the squash and layer the lasagna the day before and store it in the refrigerator until you’re ready to bake it.
How long do I cook spaghetti squash lasagna?
To cook spaghetti squash lasagna, cover the dishes with foil and bake for 15 to 20 minutes until the cheese is melted and the edges start to bubble. Remove the foil and cook for an extra five minutes to brown the top.
Most Asked Questions
- How many cups is in one spaghetti squash? One large spaghetti squash generally yields three cups of “noodles.”
- Can I make this lasagna in a larger container? I love using individual-sized oven-safe casseroles for perfect portion control. If you don’t have these small dishes, make the recipe with an 8” x 8” baking dish, or double it and bake it in a 9” x 13” one.
- Sauce: I always have a jar of my quick marinara sauce on hand, which comes in handy to whip up quick weeknight meals. If you don’t have homemade marinara, use your favorite store brand.
- Meat: Add cooked Italian turkey sausage or lean ground beef to the sauce.
- Veggies: Feel free to add extra vegetables, like roasted veggies, sauteed onion, garlic, and bell pepper.
More Spaghetti Squash Recipes You’ll Love:
- Baked Spaghetti Squash and Cheese
- Spaghetti Squash Crust Pizza
- Spaghetti Squash Primavera
- Spaghetti Squash Enchilada Bowls
- One-Pot Spaghetti Squash and Meat Sauce
Spaghetti Squash Lasagna
- 2 cups marinara sauce, or jarred
- 3 cups cooked roasted spaghetti squash
- 1 cup part skim ricotta
- 8 tsp parmesan cheese
- 6 oz part skim shredded mozzarella, I used Sargento
- Preheat oven to 375F.
- In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish.
- Top each with 3/4 cup of cooked spaghetti squash and spread evenly.
- Top each with 1/4 cup ricotta. Sprinkle 1 teaspoon of grated Parmesan cheese and .75 oz mozzarella on each.
- Add the remaining sauce, Parmesan and mozzarella cheese.
- Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.