Spaghetti Squash Lasagna

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Roasted spaghetti squash layered with marinara sauce, mozzarella, parmesan, and ricotta cheese is a low-carb, high-fiber vegetarian lasagna.

Spaghetti Squash 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.

Variations:

  • 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.

 

Spaghetti Squash Lasagna

More Spaghetti Squash Recipes You’ll Love:

Spaghetti Squash Lasagna
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4.89 from 9 votes
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Spaghetti Squash Lasagna

8+
291 Cals 19.5 Protein 21 Carbs 13.5 Fats
Prep Time: 10 mins
Total Time: 1 hr 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together.

Ingredients

Instructions

  • 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.

Nutrition

Serving: 1lasagna, Calories: 291kcal, Carbohydrates: 21g, Protein: 19.5g, Fat: 13.5g, Sodium: 358mg, Fiber: 2.5g
WW Points Plus: 7
Keywords: spaghetti squash lasagna, spaghetti squash recipes, Vegetarian Meals, veggie lasagna

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154 comments

  1. Absolutely delicious. I have shared some with several people and they feel the same way. 

  2. Spaghetti squash a great sub for noodles. For an alternative to oven baking that is faster, I slice long way, take out seeds and put half in a dish cut side down, with a bit of water, microwave 5 minutes, let sit a bit till can handle, and it is perfect. I have over cooked them in the oven, and hey have gotten watery. This way they comes out al dente, and it is quick and easy( squash was 2.5 pounds before cutting) Need to adjust time with different size squash. I like adding Skinny taste meat ragu, or sausage to this recipe as some have noted. Mushrooms are good added to this as well. Great recipe as is or with additions.

  3. This is a quick healthy weeknight meal my whole family loves that I have added to our menu rotation! I use vegan shredded mozzarella cheese only & add sliced mild Italian sausage to my sauce. I also constructed them into 2 loaf pans which worked out well based on the time & temperature the recipe called for. Thanks for a recipe to switch things up a bit!!

  4. I love the use of spaghetti squash as an alternative to lasagna noodles so much that I refuse to eat it any other way. I modify this recipe and it’s just amazing, basically just adding spices and a mix of ground beef and Italian sausage with the marinara sauce… which probably takes away the “skinny” part of it. My husband refuses to eat spaghetti squash so I make half of it with the noodles that he likes. Highly recommend to substituting noodles for spaghetti squash!

  5. I made this last night for the first time. I was afraid it was going to be a watery mess, but it wasn’t! It held together very well. I ended up doubling the recipe because I made too much squash (I roasted 2 but could have done with 1). I roasted the squash the night before when I had the oven on to make enchiladas. I let them cool, pulled the strands out, and refrigerated them overnight. The next day I poured off the water that had gathered in the bottom and layered according to directions. I just made one big 9×13 and realized I might need extra cooking time, so I cranked up the heat to 450 until it was bubbling, uncovered for about 10 minutes and it was perfect. We started with a salad course to let it rest a bit and firm up.

    I think an issue of too much moisture could be helped by roasting the night before and setting in a colander in a bowl in the fridge overnight. The squash will lose some water, which you can get rid of before assembling. I would make this again!