For extra flavor, try adding a layer of sautéed vegetables like mushrooms, onions, or spinach between the squash layers. If you don't have ricotta cheese on hand, cream cheese can be used as a substitute. Fresh herbs such as basil or oregano add a lovely finishing touch. Sprinkle them on top just before serving.
Spaghetti Squash Lasagna
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PREP TIME35 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 55 mins
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SERVING12 People
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VIEWS54
Embrace a lighter, brighter take on classic lasagna with this delightful vegetarian version. Spaghetti squash stands in beautifully for pasta, creating a naturally low-carb and utterly satisfying dish that will have everyone asking for seconds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol81 mg
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Fiber4 g
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Protein26 g
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Saturated Fat12 g
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Sodium949 mg
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Sugar9 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat & Prep: Preheat your oven to 375°F (190°C). (5 minutes)
02
StepRoast the Squash: Brush the cut sides of the spaghetti squash with olive oil, then season generously with sea salt and black pepper. Place the squash halves cut-side up on a baking sheet. (2 minutes)
03
StepBake: Roast in the preheated oven until the squash is easily pierced with a fork, about 45 minutes to 1 hour, depending on the size of your squash. (50 minutes)
04
StepCool & Shred: Remove the squash from the oven and let it cool until you can handle it comfortably, about 10 minutes. Use a fork to scrape the flesh into spaghetti-like strands, transferring them to a large bowl. (15 minutes)
05
StepAdjust Oven & Mix: Lower the oven temperature to 350°F (175°C). In the bowl with the spaghetti squash, add half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese. Stir well to combine. Incorporate 2-3 tablespoons of marinara sauce to lightly tint the mixture. (10 minutes)
06
StepAssemble the Lasagna: Spread half of the squash mixture evenly in a 9x13-inch baking dish. Spoon half of the marinara sauce over the squash, then sprinkle with half of the remaining mozzarella cheese. Repeat layers with the remaining squash mixture, marinara sauce, and mozzarella cheese. (15 minutes)
07
StepBake: Bake in the preheated oven until the cheese is melted, bubbly, and lightly browned, about 30 to 45 minutes. (40 minutes)
08
StepRest & Serve: Let the lasagna rest for 10 minutes before slicing and serving. This allows the flavors to meld and the lasagna to set slightly. (10 minutes)
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Claudine Schinner
May 10, 2025I've made this recipe several times, and it's always a hit. It's become a family favorite.
Lela Brown
Jan 17, 2025My kids are picky eaters, but they devoured this lasagna. I'll definitely be making it again.
Naomi Thompson
Jan 10, 2025This is a great way to use up spaghetti squash from the garden. Thanks for the recipe!
William Willms
Jan 6, 2025I was skeptical about using spaghetti squash in lasagna, but this recipe proved me wrong. It's delicious!
Eleazar Volkman
Dec 24, 2024I added some sauteed mushrooms and spinach to the squash mixture, and it turned out great!
Elnora Torp
Dec 6, 2024I substituted the ricotta with cottage cheese to lower the fat content, and it was still delicious!
Loy Littel
Nov 30, 2024The instructions were clear and easy to follow, and the lasagna turned out perfectly.
Durward Turner
Oct 27, 2024A fantastic low-carb alternative to regular lasagna! I didn't miss the pasta at all.
Ariane Corkery
Oct 10, 2024This recipe is amazing! My family loved it, and it's so much healthier than traditional lasagna.