Spaghetti Squash Lasagna Recipe

Introduction

This spaghetti squash lasagna delivers all the comforting flavors of the classic dish in a lighter, veggie-forward package. You get satisfying layers of savory meat sauce, creamy cheese, and tender “noodles” made from the squash itself. It’s a cozy, gluten-free dinner that feels indulgent but is packed with wholesome ingredients.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 2

Ingredients

• 1 spaghetti squash
• 1 teaspoon olive oil (, divided)
• salt and pepper (, to taste)
• 1 cup ricotta cheese
• 1/3 cup parmesan cheese (, shredded)
• 1 1/2 teaspoons homemade Italian seasoning
• 1 teaspoon garlic powder
• 1 lemon (, juice)
• 1 cup spinach
• 1 teaspoon olive oil
• 1/4 cup yellow onion
• 3 cloves garlic (, minced)
• 1/2 pound ground turkey (, ground beef or chicken work too!)
• coarse kosher salt & ground black pepper
• 1 cup marinara sauce
• 1 1/2 teaspoons olive oil
• 1/4 cup panko bread crumbs
• 1 lemon (, zested)
• coarse kosher salt & ground black pepper
• 1/2 cup mozzarella cheese (, shredded)
• 6 fresh basil leaves (, to garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with a portion of the olive oil (from the “1 teaspoon olive oil, divided”) and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, or until tender when pierced with a fork. Let cool slightly, then use a fork to scrape the flesh into strands.
2. While the squash cooks, prepare the cheese mixture. In a bowl, combine the ricotta cheese, shredded parmesan cheese, homemade Italian seasoning, garlic powder, and the juice from 1 lemon. Fold in the spinach and set aside.
3. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the yellow onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground turkey to the skillet, breaking it up with a spoon. Season with coarse kosher salt & ground black pepper. Cook until no pink remains. Stir in the marinara sauce and let simmer for 2-3 minutes. Remove from heat.
5. In a small bowl, mix 1 1/2 teaspoons olive oil with the panko bread crumbs, lemon zest, and a pinch of coarse kosher salt & ground black pepper.
6. To assemble, reduce oven temperature to 375°F (190°C). In a small baking dish (approx. 8×8 inch), layer half of the spaghetti squash strands. Spread the ricotta-spinach mixture evenly over the squash. Next, spread all of the meat sauce evenly. Top with the remaining spaghetti squash strands. Sprinkle the shredded mozzarella cheese over the top, followed by the lemon-panko bread crumb mixture.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the top is golden. Let rest for 5 minutes. Garnish with fresh basil leaves before serving.

Variations

• Vegetarian: Simply omit the ground turkey and add an extra cup of spinach or sliced mushrooms to the sauce for a hearty vegetarian version.
• Spicy Kick: Add a pinch of red pepper flakes to the meat sauce while it simmers.
• No Bread Crumbs: For a grain-free topping, substitute the panko with a mixture of finely chopped nuts (like almonds or walnuts) and a tablespoon of parmesan.
• Deconstructed Bowls: Skip the layered baking step and serve the components in bowls—spaghetti squash base, topped with meat sauce, a dollop of the ricotta mixture, and a sprinkle of mozzarella.

Tips for Success

• To easily cut the spaghetti squash, microwave it whole for 3-4 minutes to slightly soften the skin first.
• Squeeze excess moisture from your cooked spaghetti squash strands with a clean kitchen towel to prevent a watery lasagna.
• For deeper flavor, let the meat sauce simmer for an extra 5-10 minutes before assembling.
• Ensure your baked squash is cool enough to handle before scraping to get the cleanest, longest strands.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot, or cover with foil and reheat in a 350°F oven for about 15-20 minutes.

FAQ

Can I prepare this ahead of time?

Yes, you can assemble the lasagna (without baking) up to a day in advance. Cover tightly and refrigerate. Add a few extra minutes to the bake time when cooking from cold.

What is “homemade Italian seasoning”?

It’s a simple blend of dried herbs like oregano, basil, thyme, and rosemary. You can substitute with 1 1/2 teaspoons of any store-bought Italian seasoning blend.

Can I use a different type of squash?

Spaghetti squash is essential for the noodle-like texture. Other winter squashes like acorn or butternut won’t create the same effect.

My squash yielded a lot of strands. Should I use it all?

The recipe is designed for the strands from an average-sized squash. If yours is very large, you may have extra. Use it as a base for another meal.

Can I freeze this lasagna?

Yes, after assembling and before baking, wrap the dish well and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Is the lemon zest necessary?

It adds a bright, fresh note that cuts through the richness. You can omit it, but it’s highly recommended for the best flavor balance.