If you’re craving a comforting yet lighter twist on traditional lasagna, you’ve got to try this Spaghetti Squash Lasagna Recipe. It’s packed with cozy flavors and all the cheesy goodness you’d expect, but the spaghetti squash adds a lovely, veggie-packed base that keeps it fresh and satisfying. Trust me, this dish will become one of your go-to weeknight dinners!

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Why You’ll Love This Recipe

Vegetable-packed comfort food: You get all the cozy flavors of lasagna with a veggie twist.
Easy to customize: Swap ground turkey for beef or chicken, or use your favorite marinara.
Simple prep and layering: No need for tricky noodles — just scoop and bake!
Family favorite: My whole crew goes crazy for this dish, and I bet yours will too.

The dish shows a yellow spaghetti squash cut in half lengthwise, placed on a white marbled surface. The hollow center of the squash acts as a bowl, holding a bright red tomato sauce mixed with small crumbles of light beige tofu or ground protein. On top, there is a melted white cheese layer with melted texture, scattered with green parsley flakes and small crunchy-looking granules that add a textured contrast. A silver spoon is inserted into one half of the squash, ready to scoop. The edges of the squash show a slightly roasted look with a soft yellow flesh inside. photo taken with an iphone --ar 2:3 --v 7 - Spaghetti Squash Lasagna, healthy lasagna with spaghetti squash, veggie-packed lasagna, easy spaghetti squash dinner, low-carb lasagna idea

Ingredients You’ll Need

These ingredients all come together beautifully—nicely balanced between fresh veggies, savory cheeses, and hearty protein. When you grab your spaghetti squash, choose one that feels firm and heavy for its size to make sure it’s fresh.

Flat lay of a halved spaghetti squash with vibrant yellow strands, a small white bowl of creamy ricotta cheese, a small white bowl of grated parmesan cheese, a small white bowl of shredded mozzarella cheese, a few fresh basil leaves arranged neatly, a handful of fresh spinach leaves, a small pile of diced yellow onion, three unpeeled garlic cloves, a small white bowl of rich red tomato basil marinara sauce, a small white bowl of golden panko bread crumbs, a small white bowl with bright yellow lemon zest, a whole fresh lemon cut in half, a small white bowl of golden olive oil, a raw portion of ground turkey shaped loosely, sprinkled Italian seasoning and garlic powder visible as fine herbs and powder on the surface, all ingredients placed with perfect symmetry on simple white ceramic bowls and plates, all fresh and natural without packaging or utensils, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Spaghetti Squash Lasagna, healthy lasagna with spaghetti squash, veggie-packed lasagna, easy spaghetti squash dinner, low-carb lasagna idea

Spaghetti squash: The star of the dish, it roasts into perfect noodle-like strands that soak up all the flavors.
Ricotta cheese: Creamy and mild, it adds lusciousness to the layers.
Parmesan cheese: Adds a salty, nutty punch that boosts the flavor profile.
Italian seasoning: A blend of herbs that brings that classic Italian vibe.
Garlic powder: For extra garlic goodness without needing to prep fresh cloves.
Lemon juice: Brightens the ricotta mixture with a hint of tartness.
Fresh spinach: Adds color, nutrients, and a pleasant earthiness.
Yellow onion: Sweet and savory base flavor when sautéed.
Fresh garlic: Minced for that fresh aromatic punch in the meat sauce.
Ground turkey (or beef/chicken): I love turkey here for its lean protein, but any will work.
Tomato basil marinara sauce: The saucy backbone of this lasagna that’s bursting with flavor.
Shredded mozzarella cheese: Melts beautifully and creates that gooey, cheesy top.
Fresh basil leaves: To garnish and add fresh herbal notes.
Salt and pepper: To taste — seasoning is key!
Olive oil: Used for sautéing and adding richness.
Panko bread crumbs: For a crunchy topping that adds texture.
Lemon zest: Adds a fragrant citrus brightness to the breadcrumb topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to make this Spaghetti Squash Lasagna Recipe my own depending on what’s in the fridge or my mood. You can totally tailor it to your tastes and dietary needs and still get that hearty comfort food feeling.

Swap the protein: I often use ground chicken for a lighter option or beef when I want it extra hearty—it’s great either way.
Make it vegetarian: Skip the meat and load up on mushrooms and zucchini for a veggie-packed version my vegetarian friends adore.
Try different cheeses: Adding a bit of feta or goat cheese in place of the ricotta gives it a tangy twist I’ve come to enjoy.
Spice it up: Sprinkle red pepper flakes into the sauce to give just the right amount of heat without overpowering.

How to Make Spaghetti Squash Lasagna Recipe

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Cut your spaghetti squash in half lengthwise — I usually stab it a few times before slicing to help it feel less tough. Scoop out the seeds, then drizzle the inside with a little olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper or foil. Roast for about 40 minutes, or until the squash strands easily pull away with a fork. This roasting step is crucial for tender “noodles” that aren’t watery.

Step 2: Prepare the Meat Sauce

While the squash roasts, heat olive oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes. Toss in minced garlic and cook for another minute until fragrant. Then add your ground turkey (or preferred meat), breaking it up with a spoon as it browns. Season with salt, pepper, Italian seasoning, and garlic powder. Once the meat is cooked through, stir in the marinara and let it simmer gently for 10 minutes to develop flavor.

Step 3: Mix the Ricotta Filling

In a bowl, combine ricotta cheese, parmesan, lemon juice, and a pinch of salt and pepper. I like to toss in the chopped fresh spinach here too — it wilts nicely from the residual heat and adds fresh color and nutrients. This mix is your creamy layer that makes the lasagna ultra luscious.

Step 4: Assemble Your Spaghetti Squash Lasagna

Once your squash is cool enough to handle, use a fork to scrape out the strands into a large bowl. Add a drizzle of olive oil, salt, and pepper, then toss lightly to season. In a baking dish, start layering: spread a bit of the meat sauce on the bottom, then a layer of squash strands, dollops of ricotta mixture, and a sprinkle of mozzarella. Repeat layers until you run out, finishing with a generous mozzarella topping.

Step 5: Add the Topping and Bake

Mix the panko bread crumbs with lemon zest and a bit of olive oil until crumbly but moist. Sprinkle this on top of the cheese layer for a crunchy, fragrant crust. Bake your lasagna at 375°F (190°C) for 20-25 minutes, or until bubbly and golden on top. You’ll know it’s done when the edges are bubbling and the topping is crisp.

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Pro Tips for Making Spaghetti Squash Lasagna Recipe

Cutting the squash safely: Freeze the whole squash for 30 minutes before slicing to make cutting easier and safer.
Avoid watery squash strands: After roasting, drain any excess liquid from strands using a clean kitchen towel before layering.
Layer with care: Spread the ricotta mixture evenly in dollops to achieve consistent creaminess throughout.
Let it rest before serving: Allow the lasagna to cool for 10 minutes after baking to help set those layers and make slicing easier.

How to Serve Spaghetti Squash Lasagna Recipe

The image shows a yellow spaghetti squash half filled with multiple layers. The bottom layer is made of tender, cooked yellow spaghetti squash strands. On top of this is a thick, rich red tomato sauce mixed with small pieces of chicken and herbs. Over the sauce is a generous layer of melted white cheese that stretches as a woman's hand lifts a forkful. The top is sprinkled with a light layer of finely grated cheese and small bits of green herbs. The entire dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spaghetti Squash Lasagna, healthy lasagna with spaghetti squash, veggie-packed lasagna, easy spaghetti squash dinner, low-carb lasagna idea

Garnishes

I love tossing fresh basil leaves on top right before serving—it adds a pop of green and that truly fresh herb aroma that cuts through the richness beautifully. Sometimes, I grate a little extra parmesan over the top for an extra cheesy finish.

Side Dishes

This lasagna pairs perfectly with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic bread if you’re feeling indulgent. Roasted Brussels sprouts or steamed green beans also make a lovely, fresh side to round out the meal.

Creative Ways to Present

For special occasions, I like to make individual portions in small ramekins so everyone gets their own personal lasagna – it feels fancy but is super easy. You can also sprinkle edible flowers or microgreens on top for a beautiful presentation that’ll impress guests.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I store leftovers in an airtight container in the fridge. It keeps well for up to 4 days, which is perfect for easy lunches or quick dinners throughout the week.

Freezing

This Spaghetti Squash Lasagna Recipe freezes wonderfully! Just portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

I reheat leftovers covered with foil in a 350°F (175°C) oven for 15-20 minutes until warmed through. This helps keep the top moist and melty, while avoiding drying out—a microwave is fine too, but the oven is my go-to.

FAQs

Can I use canned spaghetti squash instead of roasting fresh?

While canned spaghetti squash exists, fresh roasted squash provides a better texture and flavor for this lasagna. The strands are firmer and soak up the sauce nicely, which canned versions sometimes lack.
Is this Spaghetti Squash Lasagna Recipe gluten-free?

Yes! Since it uses spaghetti squash instead of noodles, it’s naturally gluten-free. Just make sure your marinara sauce and breadcrumbs are gluten-free if that’s a concern.
Can I prepare this recipe ahead of time?

Absolutely. You can roast the squash and make the meat sauce a day ahead, then assemble and bake when you’re ready. This cuts down your dinner prep time a lot.
What can I substitute if I don’t have ricotta cheese?

Cottage cheese is a common substitute; just blend it a bit to get a smoother texture. Alternatively, mascarpone or even cream cheese mixed with a bit of milk can work in a pinch.

Final Thoughts

I truly love this Spaghetti Squash Lasagna Recipe because it delivers all the comfort and warmth of a classic lasagna without the heaviness of noodles. The flavors meld perfectly, and the spaghetti squash adds a fresh, healthy spin that my family never misses. I can’t wait for you to make this your own—it’s a dish you’ll happily come back to time and again!