Spaghetti Squash Lasagna Recipe

Introduction

This spaghetti squash lasagna recipe cleverly replaces traditional noodles with naturally stringy squash, creating a lighter, gluten-free, and veggie-packed casserole. You get all the comforting layers and cheesy goodness of classic lasagna in a dish that feels fresh and satisfying. The bright hint of lemon and crispy panko topping adds a wonderful twist your taste buds will love.

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). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with half a teaspoon of olive oil, then season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 25-30 minutes, or until the flesh is tender and easily shreds with a fork. Let cool slightly.
2. While the squash roasts, prepare the ricotta filling. In a medium bowl, combine the ricotta cheese, shredded parmesan, Italian seasoning, garlic powder, and the juice of one lemon. Stir until well mixed. Fold in the spinach until it is incorporated.
3. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground turkey (or your chosen meat) to the skillet. Cook, breaking it up with a spoon, until it is no longer pink and cooked through. Season with coarse kosher salt and ground black pepper to taste. Stir in the marinara sauce, reduce heat, and let simmer for 5 minutes.
5. In a small bowl, mix together 1 1/2 teaspoons of olive oil, the panko bread crumbs, the zest of one lemon, and a pinch of coarse kosher salt and ground black pepper.
6. Once the squash is cool enough to handle, use a fork to scrape all the flesh into strands. You should have about 3-4 cups of “spaghetti.”
7. Assemble the lasagna in a medium baking dish (about 8×8 inches). Start by spreading half of the cooked meat sauce evenly on the bottom. Top with half of the shredded spaghetti squash, then all of the ricotta-spinach mixture. Add the remaining squash, followed by the rest of the meat sauce. Sprinkle the shredded mozzarella cheese evenly over the top, then finish with the lemon-panko bread crumb mixture.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
9. Let the lasagna rest for 5 minutes after removing it from the oven. Garnish with fresh basil leaves before serving.

Variations

• Individual Portions: Assemble the lasagna in two large, oven-safe ramekins for a perfectly portioned and impressive presentation.
• Vegetarian Version: Simply omit the ground turkey and add a layer of sautéed mushrooms or zucchini to the meat sauce step for a hearty, meat-free version.
• Deconstructed Bowl: Skip the final baking step. Simply layer the warm squash strands, meat sauce, ricotta mixture, and toppings in a bowl for a quick, lasagna-inspired meal.
• Creamier Filling: For an even richer ricotta layer, add a beaten egg to the ricotta, parmesan, and seasoning mixture before assembling.

Tips for Success

• To easily and safely cut the hard spaghetti squash, you can microwave the whole squash for 2-3 minutes first to soften the skin slightly.
• Ensure you scrape the squash with a fork along the natural grain (from stem to stem) to get the longest, most noodle-like strands.
• Letting the assembled lasagna rest for 5-10 minutes after baking helps the layers set, making it much easier to cut and serve clean portions.
• Toast the panko bread crumbs in a dry skillet for a minute before mixing with the oil and lemon zest for an even deeper, nuttier flavor in your crispy topping.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. For a quicker option, microwave in 60-second intervals until hot.

FAQ

Can I make this recipe ahead of time?

Yes, you can assemble the lasagna completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if starting from cold.

What can I use instead of homemade Italian seasoning?

You can use 1 1/2 teaspoons of a store-bought Italian seasoning blend. Alternatively, a mix of dried basil, oregano, thyme, and rosemary will work.

My squash is very watery. What did I do wrong?

Squash can vary in moisture. To prevent a soggy lasagna, after shredding the cooked squash, you can place it in a clean kitchen towel or paper towels and gently squeeze out any excess liquid.

Can I use pre-shredded spaghetti squash?

Absolutely. You will need about 3-4 cups of pre-spiralized or pre-shredded raw spaghetti squash. Toss it with the oil, salt, and pepper, and roast it spread on a baking sheet for 15-20 minutes until tender before assembling.

Is there a substitute for panko bread crumbs?

Yes, regular breadcrumbs or even crushed pork rinds (for a keto option) can be used in place of panko. The texture will be slightly different, but it will still provide a nice topping.

Can I freeze spaghetti squash lasagna?

Yes, this dish freezes well. Assemble and bake it completely, let it cool, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.