This post may contain affiliate links. Please read our disclosure policy.
Spaghetti squash lasagna has layers of tender roasted squash, bright cilantro, and rich tomato sauce. Creamy ricotta and fresh mozzarella melt together for a hearty, flavorful dinner!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
20 minutes
Cook Time
1 hour 50 minutes
Total Time
2 hours 10 minutes
Servings
8 servings
Difficulty
Moderate but very approachable.
Calories *
287 kcal per serving
Technique
Roast and season the squash, sauté the vegetables, then layer with sauce and cheese before baking until bubbling.
Flavor Profile
Savory tomato sauce, creamy cheese, sweet caramelized onion, and nutty squash with fresh herbal notes.
* Based on nutrition panel
I followed your advice and seasoned the squash in batches with nutmeg and salt — huge game changer. You can actually taste each layer instead of it turning into one mushy block. And leaving the squash liquid behind kept it from getting soggy. Definitely making this again! ⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Healthier than other lasagnas! It’s packed with fiber, antioxidants, and manganese from the squash, naturally gluten-free, and lower in carbs than traditional pasta lasagna.
- Balanced texture. Tender squash, creamy ricotta, and melty mozzarella contrast with kale that still has structure.
- Hearty but lighter. You won’t miss the meat, especially when paired with a fresh salad.
- Adaptable. Swap sauces, adjust herbs, or change vegetables depending on what you have.
Table of Contents
Lasagna is always on rotation in my kitchen. This version came after my twice-baked spaghetti squash became such a favorite. It now sits right alongside my easy lasagna recipe and vegetable lasagna when we want something cozy but not overly heavy.
If you love winter squash, you might also enjoy my baked acorn squash halves, vegan chili, or savory butternut squash carrot tart.
Ingredients & Substitutions
- Spaghetti squash: Roast until fully tender so it shreds easily. In fall and winter, it will be drier and more flavorful.
- Ricotta cheese: Part-skim gives creamy texture without feeling overly rich. You can substitute cottage cheese for ricotta if preferred, and some cooks like to mix in one egg for a firmer set.
- Fresh mozzarella cheese: Shred it yourself for the best melt. You’ll need 5 ounces for this recipe, though shredded mozzarella also works. And if you have extra, it’s perfect for an easy heirloom tomato and mozzarella salad.
- Asiago cheese: Adds sharpness and depth. Finish with parmesan cheese for extra melty cheese pull!
- Tuscan kale: The flat Lacinato variety is ideal here. If you love kale dishes, try this tuscan kale salad.
- Tomato sauce: A quality marinara sauce made with crushed tomatoes works beautifully here. I love this red wine pasta sauce, my easy pasta sauce recipe, or classic homemade tomato pasta sauce for this lasagna. If going with something ready-made, you can stir in ½ tsp italian seasoning, oregano, or red pepper flakes for more depth, then finish with fresh basil.
See the recipe card below for full information on ingredients and quantities.
Variations on Spaghetti Squash Lasagna
- Swap the squash. Roast zucchini or summer squash and build it like my zucchini lasagna.
- Add more vegetables. Roasted eggplant or spinach layers work beautifully. If you want to use sturdier greens, I talk more about their flavor in collard green salad with vidalia onion peach glazed chicken.
- Serve it fresh. This is especially good with something bright on the side like marinated tomato stone fruit salad.
- Go full veggie night. Browse more options in vegetarian dinner recipes.
Professional Tips
- Use a thick tomato sauce. Spaghetti squash releases moisture as it bakes, so a thicker sauce keeps the layers cohesive and sliceable.
- Season the squash well. Toss the strands with olive oil, kosher salt, pepper, and freshly grated nutmeg so the squash doesn’t taste flat once layered.
- Leave excess liquid behind. After shredding, don’t scoop the watery liquid from the bottom of the bowl into the lasagna.
- Rest before slicing. Let the lasagna sit 10–20 minutes after baking so the layers set properly.
How to Make Spaghetti Squash Lasagna
Use these instructions to make the perfect spaghetti squash lasagna every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Step 2: Prep the squash. Halve the squash, scoop out seeds, drizzle with olive oil and kosher salt, then place cut side down on the baking sheet (photo 1).
A sharp knife makes cutting the squash safer and cleaner.
Step 3: Roast until tender. Roast 30–60 minutes (depending on size) until the skin yields easily when pressed and the flesh shreds into strands.
Step 4: Shred the strands. Scrape the squash into strands with a fork and transfer to a large bowl, leaving excess liquid behind (photo 2).
Step 5: Season generously. Toss with olive oil, kosher salt, fresh ground pepper, and freshly grated nutmeg (photo 3).
Step 6: Lower oven temperature. Reduce oven temperature to 350°F.
Step 7: Mix ricotta filling. Stir ricotta and chopped cilantro together until evenly combined (photos 4 & 5).
Step 8: Sauté vegetables. Sauté onions and garlic until translucent, then sauté kale until wilted and tender; combine (photos 6 & 7).
Step 9: Cook noodles if needed. If using dried noodles, cook until al dente, drain, rinse briefly, and lightly oil.
Step 10: Start layering. Spread a thin layer of sauce in the baking dish and add noodles (photo 8).
Step 11: Add ricotta layer. Spread one-third of the ricotta mixture over the noodles (photo 9).
Step 12: Add squash layer. Spoon on a thick layer of squash, avoiding watery liquid at the bottom of the bowl (photo 10).
Step 13: Add vegetable layer. Sprinkle one-third of the onion/kale mixture over the squash (photo 11).
Step 14: Add sauce. Spread tomato sauce evenly to the edges.
Step 15: Add the cheeses. Sprinkle mozzarella and asiago over the sauce (photo 12).
Step 16: Repeat layers. Repeat until the dish is full, ending with cheese on top.
Step 17: Bake and rest. Bake for 50 minutes until bubbling. Rest 10–20 minutes before slicing (photos 13 & 14).
Chef Lindsey’s Recipe Tip
For the cleanest slices, build this spaghetti squash lasagna with slightly thicker squash layers than ricotta layers. The squash sets more firmly as it rests, which gives you beautiful, structured pieces instead of soft scoops.
Recipe FAQs
Absolutely. Cool it completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Use a thick tomato sauce and leave any liquid behind after shredding the squash. Roasting the squash fully and sautéing the vegetables before layering also prevents excess moisture.
Bake spaghetti squash lasagna at 350°F for about 50 minutes until bubbling and lightly golden. If assembling ahead and baking cold, add 10–15 minutes.
Recommended Spaghetti Squash Recipes
Winter Dinner Recipes
Twice Baked Spaghetti Squash
Soup and Stew Recipes
Squash Soup Recipe
Easy Side Dish Recipes
Roasted Acorn Squash Slices
Date Night
Vegan Chili
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Spaghetti Squash Lasagna
Ingredients
- 1 large spaghetti squash
- freshly ground nutmeg
- freshly ground black pepper
- kosher salt
- 1 large yellow onion thinly sliced
- 6 cloves garlic minced
- 8 stalks Tuscan Kale stalks removed, sliced into thin ribbons
- 1 cup part skim ricotta
- ⅓ cup finely chopped fresh cilantro
- 5 oz fresh mozzarella shredded
- 5 oz asiago grated
- 3 ½ cups tomato pasta sauce
- 4 sheets fresh whole-wheat lasagna
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Halve spaghetti squash lengthwise and scoop out seeds. Drizzle cut sides with olive oil and sprinkle generously with kosher salt. Place squash cut side down on the baking sheet.
- Roast 30–60 minutes, depending on size, until the skin gives easily when pressed and the flesh shreds into strands with a fork.
- Using tongs, flip the squash cut side up and let cool for 5–10 minutes until you can handle it safely. Scrape the strands into a medium bowl with a fork. Leave watery liquid behind on the sheet pan if it collects.
- Toss squash with a generous drizzle of olive oil, kosher salt, freshly ground black pepper, and freshly grated nutmeg (omit nutmeg if you only have pre-ground). Taste and adjust.
- Reduce oven temperature to 350°F.
- In a medium bowl, mix ricotta and chopped cilantro until evenly combined. Set aside.
- Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add thinly sliced onion and cook for 5–7 minutes until softened and lightly golden. Add minced garlic and cook for 30 seconds until fragrant. Transfer onion/garlic mixture to a bowl.
- Add a little more olive oil if needed and sauté kale 4–5 minutes until wilted and tender. Combine with onions and stir to distribute evenly.
- If using dried noodles, cook until al dente according to package directions. Drain, rinse briefly to stop cooking, then toss lightly with olive oil so they don’t stick. (If using fresh sheets, you can usually layer them straight in.)
- Spread a thin layer of tomato sauce in the bottom of a 12x7x4-inch baking dish.
- Lay 3 overlapping lasagna sheets over the sauce (or enough to cover in a single layer).
- Spread about one-third of the ricotta mixture over the noodles.
- Add a thick layer of spaghetti squash (about ¾-inch is great), being careful not to scoop in excess liquid from the bottom of the bowl.
- Sprinkle one-third of the onion/kale mixture over the squash.
- Spoon tomato sauce over the vegetables and spread it evenly.
- Sprinkle it with mozzarella and asiago.
- Repeat the layering (noodles, ricotta, squash, vegetables, sauce, cheese) until the dish is filled, ending with sauce and cheese on top.
- Bake uncovered for about 50 minutes, until bubbling around the edges and lightly golden on top.
- Rest 10–20 minutes before slicing so the layers set.
Notes
- Flavor tips: Use a thick, lightly seasoned sauce so it doesn’t overpower the squash and herbs.
- Technique: Leave squash liquid behind for a firmer, sliceable lasagna.
- Storage: Refrigerate 3–5 days. Freeze for up to 3 months.
Nutrition
Before You Go
I hope you enjoyed this cozy, vegetable-packed dinner. For more meatless favorites, browse my vegetarian dinner recipes.
I followed your advice and seasoned the squash in batches with nutmeg and salt — huge game changer. You can actually taste each layer instead of it turning into one mushy block. And leaving the squash liquid behind kept it from getting soggy. Definitely making this again!
I followed your advice and seasoned the squash in batches with nutmeg and salt, huge game-changer for flavor. You can actually taste each layer in this lasagna instead of it turning into one mushy block. And the kale keeps its texture, which I’ve never managed before.
Never thought spaghetti and squash would go together so well. My kids loved and that was surprising. Thanks for sharing and hope to try others on your site.