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Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.
One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.
How to make spaghetti squash lasagna: basic steps
This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:
- Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
*Note: Using the Instant Pot cuts this time in half.
- Step 2 (15 minutes): Make the filling and layer it up.
- Step 3 (10 minutes): Bake it until the cheese melts.
Tips on how to cook spaghetti squash
The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:
- Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
- Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
- Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
- Allow to steam 5 minutes in a colander. This helps to remove excess liquid.
Alternative method: Instant Pot!
Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.
The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!
Spaghetti squash lasagna filling ingredients & add-in ideas!
Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Italian seasoning
- Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
- Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.
Love ricotta? Try these Genius Ricotta Cheese Recipes.
Bake it in the shells, or use a baking dish!
The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:
- Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
- Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Make ahead tips for spaghetti squash lasagna
Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:
- Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
- Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!
Sides to serve with spaghetti squash lasagna
This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):
- Salad: Try it with Easy Arugula Salad for super simple prep. This Wedge Salad is fun, this Favorite Chopped Salad is classic Italian, or this Perfect Spinach Salad has lots of added protein.
- Veggies: Add Ultimate Sauteed Veggies, Best Ever Sauteed Mushrooms or Pan Fried Broccoli
We hope you love it as much as we do! Let us know in the comments below.
This spaghetti squash lasagna recipe is…
Vegetarian and gluten-free.Print
This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.
- 2 medium spaghetti squash
- Olive oil
- 1 ½ cups ricotta cheese
- 1 ¼ cup shredded Parmesan cheese, divided
- 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
- 1 1/2 to 2 teaspoons kosher salt
- 2 ½ cups spaghetti sauce, your favorite brand (24 ounce jar) or homemade sauce*
- ½ cup shredded mozzarella cheese
- Fresh basil, for garnish
- Preheat the oven to 400 degrees Fahrenheit.
- Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
- Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir to combine.
- Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
- Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to ½ teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between ¼ to ½ teaspoon more.
- Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 ½ cups sauce. Sprinkle the top with ½ cup shredded mozzarella cheese and the remaining ¼ cup Parmesan cheese (split across the 4 shells or in the pan).
- Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil.
*To make a more filling spaghetti squash lasagna, simmer 1 ½ cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain ¾ pound ground beef and add it to the sauce.
**Make ahead tips: Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this.
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Spaghetti squash lasagna