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Spaghetti Squash Lasagna

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This Spaghetti Squash Lasagna is a lighter, low-carb twist on classic Italian comfort food. Made with roasted spaghetti squash, creamy ricotta, spinach, and a savory tomato sauce, it’s naturally gluten-free, packed with flavor, and perfect for healthy family dinners or meal prep.

Ingredients

  • 1 large spaghetti squash (about 3 ½ pounds)
  • 2 teaspoons olive oil
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 can (28 oz) crushed tomatoes
  • 2 teaspoons dried Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 container (15 oz) part-skim ricotta cheese
  • 1 large egg
  • 5 ounces baby spinach (steamed and chopped, or thawed frozen spinach squeezed dry)
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded part-skim mozzarella cheese (remaining)
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Cut spaghetti squash in half lengthwise, scoop out seeds, brush with olive oil, and place cut side down on a parchment-lined baking sheet. Roast for 40 minutes or until tender. Let cool and scrape into spaghetti-like strands (about 6 cups).
  2. Prepare tomato sauce: Heat 1 tsp olive oil in a pan over medium heat. Add onion and garlic; cook until softened (4–5 minutes). Stir in crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes.
  3. Make ricotta mixture: In a large bowl, combine ricotta, egg, chopped spinach, 1/2 cup mozzarella, salt, and pepper. Squeeze excess moisture from the squash and stir it into the ricotta mixture.
  4. Assemble: Reduce oven to 375°F (190°C). In a greased 8×11-inch baking dish, spread 1 1/2 cups tomato sauce. Layer with squash-ricotta mixture, remaining sauce, then top with remaining mozzarella and Parmigiano-Reggiano.
  5. Bake uncovered for 35–40 minutes, or until bubbly and golden on top. Let rest 10 minutes before slicing. Garnish with parsley if desired.

Notes

  • To avoid watery lasagna, squeeze spaghetti squash well before layering.
  • Frozen spinach works well—just thaw and drain it thoroughly.
  • You can use jarred marinara for quicker prep.
  • Add cooked ground turkey or chicken to the sauce for extra protein.
  • Kale, mushrooms, or zucchini can be added or swapped into the filling.

Nutrition

Find it online: https://cookedbymaya.com/spaghetti-squash-lasagna/