Spaghetti Squash Lasagna
Tender roasted spaghetti squash replaces traditional lasagna noodles in this comforting casserole.Rich marinara sauce adds a savory tomato base with Italian-inspired herbs.Creamy ricotta creates a deliciously soft and cheesy middle layer.Mozzarella melts over the top for a golden, bubbling finish.The casserole is easy to customize with meat, vegetables, or extra cheese.It is a satisfying family-friendly dinner for weeknights or cozy gatherings.
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash, about 3–4 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tomato Sauce
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- Salt and black pepper, to taste
For the Ricotta Filling
- 1½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley or basil
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
For the Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil or parsley
Instructions
Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy center using a spoon.Brush the cut sides with olive oil and season with salt and black pepper. Place the squash cut-side down on a parchment-lined baking sheet.Roast for approximately 35–45 minutes, depending on the size of the squash. The flesh should be tender enough to pierce easily with a fork.Allow the squash to cool for several minutes, then use a fork to gently scrape the flesh into long strands. Set aside.While the squash is roasting, place the marinara sauce in a saucepan over medium-low heat.
Prepare the Tomato Sauce
- While the squash is roasting, place the marinara sauce in a saucepan over medium-low heat.Add minced garlic, Italian seasoning, dried basil, and red pepper flakes if using. Stir and simmer for approximately 8–10 minutes.Taste and adjust the seasoning with salt and black pepper.If you are adding ground beef or Italian sausage, brown the meat separately, drain excess fat, and stir it into the sauce.
Make the Ricotta Filling
- In a medium bowl, combine the ricotta, Parmesan, egg, parsley or basil, Italian seasoning, salt, and black pepper.Mix until smooth and well combined.The egg helps the ricotta mixture set slightly as the lasagna bakes, creating a creamy but structured layer.
Assemble the Lasagna
- Reduce the oven temperature to 375°F (190°C).Lightly grease a 9×13-inch baking dish.Spread a thin layer of marinara sauce over the bottom of the dish.Add approximately half of the spaghetti squash strands and gently spread them into an even layer.Spoon half of the ricotta mixture over the squash and spread carefully.Add another layer of marinara sauce followed by the remaining spaghetti squash.
Add the Cheese
- Sprinkle the shredded mozzarella evenly over the surface.Add the grated Parmesan for extra flavor and a beautiful golden crust.
Bake
- Cover the baking dish loosely with aluminum foil and bake for approximately 25 minutes.Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted, bubbling, and lightly golden.For a more deeply browned top, place the casserole under the broiler for 1–2 minutes, watching carefully so the cheese does not burn.
Rest and Serve
- Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.Garnish with fresh basil or parsley.Serve warm with a crisp green salad, roasted vegetables, or garlic bread.
Notes
- Squash size: A large spaghetti squash provides enough strands for a substantial casserole. Smaller squash may require two.
- Moisture: Spaghetti squash naturally contains a lot of water, so allow the roasted strands to cool and drain excess moisture if necessary.
- Sauce: Choose a thick marinara sauce to help prevent the finished casserole from becoming watery.
- Cheese: Whole-milk ricotta creates a particularly creamy filling, while part-skim ricotta can be used for a lighter version.
- Meat option: Cooked ground beef, Italian sausage, or ground turkey can be added to the tomato sauce.
- Vegetarian option: Keep the recipe meat-free or add spinach, mushrooms, zucchini, or bell peppers.
- Resting time: Letting the casserole rest before serving makes it easier to cut into neat portions.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.