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4.59 from 12 votes

Spaghetti Squash Lasagna

This nutritious twist on lasagna uses spaghetti squash instead of pasta.  Spaghetti squash has a mild, slightly sweet flavor and is loaded with nutrients.  Packed with protein and fiber, this dish will keep you feeling full and satisfied!
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 244kcal


  • 1 large spaghetti squash (about 3 ½ pounds)
  • 3 teaspoons olive oil, divided use
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 can (28 ounces) crushed tomatoes
  • 2 teaspoons dried Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 1 container (15 ounces) part skim ricotta cheese
  • 1 large egg
  • 1 package (10 ounces) frozen chopped spinach, defrosted and squeezed dry
  • 6 ounces (1 ½ cups) reduced fat shredded mozzarella cheese, divided use
  • cup grated Parmigiano-Reggiano cheese
  • Chopped parsley for garnish (optional)


  • Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon oil. Place them cut side down on a baking sheet lined with parchment paper. Roast in the oven until tender, about 40 minutes. Remove from oven and cool. When the squash is cooled, scrape the flesh with a fork so that it forms spaghetti-like strands. You should have a total of about 6 cups total.
  • Meanwhile, make the sauce by heating 2 teaspoons oil in a large sauté pan over medium heat. Add the onion and garlic and cook 4-5 minutes until partially softened. Stir in the tomatoes, Italian seasoning, red pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Simmer the sauce for 15-20 minutes until thickened.
  • Mix the ricotta, egg, spinach, ½ cup mozzarella cheese, 1 teaspoon salt and ¼ teaspoon pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add it to the bowl (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.
  • Turn the heat on the oven down to 375°F. To assemble the lasagna, spread about 1 ½ cups of the sauce on the bottom of an 8x11-inch baking dish. Add the squash mixture on top and spread it out evenly. Spread the remaining tomato sauce over the top of the squash and sprinkle the remaining 1 cup mozzarella and Parmigiano cheese on top.
  • Bake in the oven 35-40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand 10 minutes before cutting and serving.


Serving: 0g | Calories: 244kcal | Carbohydrates: 21g | Protein: 16.8g | Fat: 11g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 872mg | Potassium: 0mg | Fiber: 4.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg