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Spaghetti squash lasagna

Spaghetti Squash Lasagna

This nutritious twist on lasagna uses spaghetti squash instead of pasta. Spaghetti squash has a mild, slightly sweet flavor and is packed with nutrients. The strands of squash are tossed with creamy ricotta cheese and chopped spinach. It’s then layered with tomato sauce, mozzarella, and parmesan cheese and baked in the oven until it’s bubbling with cheesy goodness. Packed with protein and fiber, this dish will keep you feeling full and satisfied. It also has a hefty amount of iron and folate and almost half your daily calcium needs!
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 244 kcal


  • 1 large spaghetti squash, about 3 ½ pounds (See Notes)
  • 3 teaspoons olive oil, divided
  • 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
  • teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 1 container (15 ounces) part skim ricotta cheese
  • 1 large egg
  • 5 ounces baby spinach, steamed and chopped (can use frozen spinach)
  • 1 1/2 cups shredded part-skim Mozzarella cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Chopped parsley for garnish (optional)


  1. Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 2 teaspoons 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 about 6 cups total.
  2. Meanwhile, make the sauce by heating 2 teaspoons oil in a large sauté pan over medium heat. Add the onion and garlic and cook for 4 to 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 to 20 minutes until thickened.
  3. Meanwhile, mix the ricotta, egg, spinach, ½ cup of the 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 the squash to the ricotta mixture (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.

  4. Turn the heat on the oven down to 375°F. To assemble the casserole, spread about 1½ cups of the sauce on the bottom of an 8 x 11-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-Reggiano cheese on top. Bake in the oven for 35 to 40 minutes until bubbly and cheese is melted. Garnish with parsley. Let stand for 10 minutes before cutting and serving.

Recipe Notes

To cut down on cooking time, you can also cook the squash in the microwave. You can find instructions by following this link: http://www.momskitchenhandbook.com/uncategorized/how-to-cook-spaghetti-squash-in-the-microwave/ Recipe and photo reprinted with permission from the Natural Preganancy Cookbook by Sonali Ruder.