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. Other favorites? Zucchini lasagna, vegan lasagna and vegetarian lasagna.
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:
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 cheeseParmesan cheeseMozzarella cheeseItalian seasoningSpaghetti 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. No reviews **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.
