Roasted spaghetti squash layered with marinara sauce, mozzarella, Parmesan, and ricotta cheese makes a low‑carb, high‑fiber vegetarian take on lasagna that’s comforting, simple, and naturally gluten‑free.
Spaghetti Squash Lasagna
This Spaghetti Squash Lasagna is a delicious and lighter alternative to traditional lasagna. When cooked, strands of spaghetti squash separate into noodle‑like threads that hold sauce and cheese beautifully. In this version, roasted spaghetti squash “noodles” are layered with a flavorful marinara, dollops of ricotta, shredded mozzarella, and grated Parmesan, then baked briefly so the cheeses melt and the flavors meld. It’s a great option for anyone looking for a gluten‑free or lower‑carb vegetarian main.
Does spaghetti squash taste like pasta?
Spaghetti squash does not taste like wheat pasta; its texture is more delicate and slightly sweet. However, its mild flavor makes it an excellent canvas for sauces and seasonings you’d usually serve over pasta. The result is lasagna‑style layers built from roasted squash strands and cheeses rather than sheets of pasta.
How to cook spaghetti squash
The easiest, most reliable method is to roast the squash in the oven. Slice it in half lengthwise, scoop out the seeds, brush the cut sides with a little olive oil, and roast cut‑side down on a baking sheet at about 375°F (190°C) until tender, about 35–50 minutes depending on size. If the squash is very firm and hard to slice, microwave it whole for a few minutes to soften the skin before cutting. After cooking, use a fork to scrape the flesh into spaghetti‑like strands.
How to meal prep
This lasagna is ideal for meal prep. Roast the spaghetti squash ahead of time, separate the strands, and assemble the lasagna in individual oven‑safe dishes or a single baking pan. Store covered in the refrigerator for up to 2 days and bake just before serving. You can also assemble and freeze before baking; thaw overnight in the fridge and then bake until heated through and bubbly.
How long to bake
Cover the assembled casseroles with foil and bake at 375°F (190°C) for about 15–20 minutes, until the cheeses have melted and the edges begin to bubble. Remove the foil and bake an additional 5 minutes to lightly brown the top if desired.
Ingredients
- 2 cups marinara sauce (use homemade or your favorite jarred sauce)
- 3 cups cooked, roasted spaghetti squash (about one large squash yields roughly 3 cups)
- 1 cup part‑skim ricotta cheese
- 8 teaspoons grated Parmesan cheese, divided
- 6 ounces part‑skim shredded mozzarella, divided
Instructions
- Preheat oven to 375°F (190°C).
- In four individual 5 x 7‑inch oven‑safe baking dishes (or one 8 x 8‑inch dish), ladle about 1/4 cup marinara sauce into the bottom of each dish.
- Top the sauce with about 3/4 cup cooked spaghetti squash per dish and spread the strands evenly.
- Place roughly 1/4 cup ricotta on top of the squash in each dish, then sprinkle each portion with about 1 teaspoon grated Parmesan and about 3/4 ounce mozzarella.
- Add the remaining marinara sauce and top with the remaining Parmesan and mozzarella, distributing evenly.
- Cover the dishes with foil and bake 15–20 minutes, until the cheeses are melted and the edges are bubbling. Uncover and bake an additional 5 minutes to lightly brown the tops.
Serving and storage
Serve these individual lasagnas hot straight from the oven with a simple green salad and a lemony vinaigrette to cut through the richness. Leftovers keep well in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave portions for a quick lunch. To freeze, wrap cooled individual portions tightly and store up to 2–3 months; thaw overnight before reheating.
Variations and additions
- Sauce: Use a quick homemade marinara or your favorite store‑bought sauce. Add a pinch of red pepper flakes for a little heat.
- Protein: Stir cooked Italian turkey sausage, lean ground beef, or shredded rotisserie chicken into the marinara for a heartier dish.
- Vegetables: Add sautéed mushrooms, bell peppers, spinach, or roasted zucchini to the layers for extra color and nutrition.
- Herbs & seasoning: Fresh basil, oregano, or a sprinkle of chopped parsley brightens the finished dish.
Tips & FAQs
- Yield: One large spaghetti squash usually yields about 3 cups of cooked strands, enough for this recipe’s four servings.
- Pan options: Individual oven‑safe dishes make for attractive single servings and easy portion control. If you prefer, make the recipe in an 8” x 8” baking dish or double it in a 9” x 13” pan for family‑style serving.
- Cheese choice: Part‑skim cheeses reduce fat without sacrificing much flavor; use whole‑milk cheeses if you prefer a richer result.
Nutrition snapshot (per serving)
Calories: 291; Carbohydrates: 21 g; Protein: 19.5 g; Fat: 13.5 g; Fiber: 2.5 g; Sodium: 358 mg. Nutrition reflects the basic recipe and will vary based on brands and any additions.
More ideas
If you like this approach, try other spaghetti squash recipes such as baked spaghetti squash and cheese, spaghetti squash crust pizza, primavera with roasted vegetables, enchilada‑style squash bowls, or one‑pot spaghetti squash with meat sauce. Spaghetti squash is versatile and pairs well with many sauces and ingredients you already enjoy.