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
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Ingredients
- 1 Spaghetti squash
- 2 teaspoons Olive oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 cups Crushed tomatoes
- 2 teaspoons Italian Seasoning
- 1 pound Ground beef, cooked
- 1 ½ cups Cottage cheese, start with 1 cup, add the rest if needed
- 3 cups Mozzarella cheese, shredded
Instructions
- Preheat oven to 375℉.
- Slice the spaghetti squash in half, then place on a rimmed baking sheet, cut side down.
- Add 1 cup of water to the baking sheet.
- Bake spaghetti squash for approximately 40 minutes, until all water is evaporated.
- Allow the spaghetti squash to cool until comfortable to handle.
- Meanwhile, prepare the filling.
- Place the olive oil in a large saucepan over medium heat.
- Once the oil is hot, added the diced onion and cook for 3-4 minutes, until golden and soft.
- Add the minced garlic and cook for an additional minute.
- Add the crushed tomatoes, stir to combine and cook until tomatoes are hot throughout, about 3 minutes.
- Stir in the Italian Seasoning.
- Add the ground beef and stir to combine. Cook until the ground beef is hot, breaking up clumps with the back of a spoon until the sauce is a consistent texture, about 5 minutes.
- Add the cottage cheese and stir to combine. Remove from heat.
- Grease a 9” x 13” casserole dish.
- Use a fork to gently remove the spaghetti squash strands from the rind.
- Place the spaghetti squash from one half of the squash into the casserole dish and spread to form an even layer.
- Spread half of the meat sauce over the spaghetti squash layer, using a spatula to spread into an even layer right to the edges of the casserole dish.
- Sprinkle 1 cup of the shredded mozzarella cheese over the meat layer.
- Repeat, layering the remaining spaghetti squash, followed by the remaining meat sauce and then top with the remaining 2 cups of shredded cheese.
- Cover the casserole dish with tinfoil and bake for 30 minutes.
- Remove the lasagna from the oven, remove the tinfoil and use paper towel to dab up any moisture on the top of the lasagna, if needed.
- Set oven to broil and return the lasagna to the oven.
- Broil for 3-5 minutes until the top layer of cheese is lightly golden.
- Remove the lasagna from the oven and allow to set for a few minutes before garnishing and cutting in.
Christina’s Notes
- Buy Pre Cooked: You can use pre-cooked spaghetti squash, if desired.
- Cheese: Make the Lasagna with ricotta cheese.
- Meat: You can use a sweet or hot italian sausage or use a meat substitute if you prefer.
- Vegetables: Add mushrooms, spinach or broccoli to the casserole.
- Servings: You can make individual servings if you prefer.
- 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.