Spaghetti Squash Lasagna is cheesy, full of veggies and flavor. The tender, roasted squash is topped with a meat sauce and lots of mozzarella to make a delicious, guilt-free dinner.
I love the convenience of a casserole like lasagna. You can feed a crowd or have excellent leftovers for lunch the next day. Two my family crave are my White Vegetable Lasagna and my Chicken Mexican Lasagna.
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Why this Spaghetti Squash Lasagna Recipe is a Keeper
This recipe is great because it’s guilt-free, light and super delicious. The entire family is going to love it.
- Lower Carb & Gluten-Free: Spaghetti squash replaces pasta without sacrificing texture.
- Comforting Yet Lighter: Cheesy, saucy, and satisfying, but not overly heavy.
- Family-Friendly: A great way to sneak in extra veggies while keeping the comforting flavor of lasagna casserole.
- Make-Ahead Friendly: Perfect for busy weeknights or meal prep.
Does this Spaghetti Squash Recipe Really Taste like Pasta?
Spaghetti squash lasagna has the same cheesy, saucy comfort as traditional lasagna, but the texture and flavor are different. Instead of chewy pasta layers, you get tender, slightly sweet squash strands that make the dish lighter and less starchy.
Pro Tip for Spaghetti Squash Lasagna
Let the lasagna rest for at least 10 minutes after baking. This helps everything set and makes slicing neater. It also gives the cheese layer time to firm up just right.
Ingredient Notes to Make Spaghetti Squash Lasagna
This easy recipe for this lasagna dish uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Spaghetti Squash: We’re using baked spaghetti squash instead of pasta spaghetti in this healthy spaghetti squash lasagna recipe.
- Tomatoes: Use crushed tomatoes to make this spaghetti squash lasagna.
- Ground Beef: I prefer to use lean ground beef in my recipes.
Variations and Substitutions Make Lasagna
The best spaghetti squash recipe is super customizable. Try adding veggies, different protein or using a different sauce.
- Protein: Use ground turkey, chicken, or Italian sausage instead of beef.
- Ricotta Cheese: Swap cottage cheese for ricotta cheese or Greek yogurt for a tangy twist. You can also top with a mixture of mozzarella cheese and parmesan cheese.
- Vegetarian Spaghetti Squash Lasagna: Skip the meat and add sautéed mushrooms, spinach, or zucchini to the cooked spaghetti squash strands. Swap the squash for eggplant lasagna.
- Sauce: Use marinara or add red pepper flakes for a spicier kick
How to Make Lasagna with Spaghetti Squash
This recipe comes together in 4 easy to follow steps. It’s a great recipe to put a twist on classic lasagna.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Roast Squash: Cut the squash in half, and place squash halves cut-side down on a rimmed baking sheet. Add about a cup of water and bake in a preheated oven until water has evaporated.
- Make Filling: Add olive oil in a large saucepan. Add diced onion, then add garlic and cook. Add the crushed tomatoes and Italian Seasoning. Then, add in cooked ground beef and cook until warm. Add cottage cheese and stir.
- Assemble Casserole: Remove squash from rind, then add half to a greased 9×13 inch baking dish. Spread half of the tomato filling evenly over the squash. Then add some of the mozzarella. Repeat the layers, then finish with the rest of the mozzarella cheese on top.
- Bake and Broil: Cover with foil and bake squash mixture in a preheated oven. Remove foil then broil until cheese is golden brown.
Prep Ahead Suggestions – Cut a Spaghetti Squash
Get a head start to make dinner even easier. Prepare the ricotta cheese mixture cook the squash and even build the casserole.
- Cook Spaghetti Squash: Cook the Spaghetti Squash a day in advance and refrigerate until ready to assemble. Remove the flesh from the healthy spaghetti squash skin using a fork.
- Spaghetti Sauce: Make the meat sauce ahead of time, it keeps well in the fridge for 2–3 days.
- Build: Assemble the lasagna and refrigerate overnight, then bake when ready to serve.
Alternate Cooking Methods for Low-Carb Lasagna
Make this recipe another way by utilizing your microwave, slow cooker or air fryer.
- Microwave Squash: Cut spaghetti squash in half lengthwise, season the squash. Cover and place the squash in the microwave for 10–12 minutes instead of baking.
- Slow Cooker Sauce: Let the meat sauce simmer for hours for deeper flavor.
- Air Fryer Lasagna Boats: Roast spaghetti squash halves at 375°F for about 25 minutes. Use a fork to remove the flesh from the skin, but keep it in the skin so you can do stuffed spaghetti squash lasagna boats.
Store, Freeze Spaghetti Squash Lasagna and Reheat
- Storing: Place cooked and cooled lasagna in an airtight container in the fridge for up to 4 days. Freeze portions for up to 2 months. Wrap tightly to prevent freezer burn.
- Reheating: Spaghetti squash is good reheated. Reheat in the oven or in a microwave safe dish.
- Using Leftovers: Reheat and serve with a side salad. Make spaghetti squash boats.
- Stuffed Peppers: Spoon leftover lasagna filling into bell peppers and bake.
- Wraps: Roll into a tortilla for a cheesy, saucy wrap.
Common Questions to Love this Recipe
Sure. Use your favorite non-dairy or plant based cheeses. Lasagna doesn’t have to be just one way.
It can. After baking, dab away any excess liquid with paper towels. This really helps prevent soggy squash. Squeeze the squash is very watery. Sprinkle salt over the strands and let them sit for 10–15 minutes. The salt pulls out water, which you can then drain off.
Expert Tips for Making Squash Lasagna
- Roast Squash the Right Way: Roast the spaghetti squash cut-side down with water on the baking sheet. This keeps the strands tender and prevents dryness.
- Golden, Bubbly Cheese: Finish this new recipe under the broiler for 3–5 minutes to achieve a perfectly golden, bubbly cheese topping that looks irresistible.
- Rest Before Slicing: Let the noodle free lasagna rest for 5–10 minutes before cutting. This allows the layers to set, making it easier to serve neat slices.
- Serve With: Serve traditional lasagna with Best Caesar Salad, Homemade Garlic Bread or Roasted Spicy Cauliflower.
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Spaghetti Squash Lasagna
Equipment
- Large skillet or saucepan
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Ingredients
- 1 medium Spaghetti squash, about 3 pounds
- 2 teaspoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 cups Crushed tomatoes, 1 (15 ounce) can
- 2 teaspoons Italian seasoning
- 1 pound Lean ground beef
- 1 ½ cups Cottage cheese
- 3 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped, garnish
Instructions
- Preheat the oven to 375 degrees F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a rimmed baking sheet. Add about 1 cup of water to the baking sheet.
- Roast for 35 to 45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove the squash from the oven and allow it to cool until it can be handled safely.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, or until softened.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the crushed tomatoes and Italian seasoning. Stir to combine.
- Add the ground beef and cook until heated through, breaking up any large pieces as needed.
- Stir in the cottage cheese until evenly incorporated. Remove from the heat.
- Lightly grease a 9×13-inch baking dish.
- Use a fork to scrape the spaghetti squash into strands. If the squash seems very wet, let the strands drain briefly in a colander.
- Spread half of the spaghetti squash evenly into the prepared baking dish.
- Top with half of the meat mixture and sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers with the remaining spaghetti squash, remaining meat mixture, and remaining mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and switch the oven to broil.
- Broil for 3 to 5 minutes, or until the cheese is melted and lightly golden brown.
- Let the casserole rest for 10 minutes before slicing.
- Garnish with chopped parsley before serving.
Christina’s Notes
Ricotta cheese can be substituted for the cottage cheese.
Ground Italian sausage works well in place of ground beef.
Add mushrooms, spinach, or broccoli for extra vegetables.
This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze baked portions for up to 3 months.
Reheat covered in a 350 degree F oven until warmed through.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.