Spaghetti Squash Lasagna [Vegetarian & Gluten Free]

On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.

The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?

This vegetarian spaghetti squash lasagna is a healthy twist on a traditional lasagna!

So I’ll first warn you that this lasagna won’t come out in beautiful stacked layers, which is why I didn’t try to show you a gorgeous slice. It’s definitely a little messier, since you’re using small strands of squash and not big noodles. Trade offs, people. So I’d recommend serving this in a bowl and not on a plate. There, we got that out of the way. Now let’s talk about the recipe.

4.9 from 8 reviews
Spaghetti Squash Lasagna
Prep time
Cook time
Total time
Serves: 4
  • 1 medium spaghetti squash (about 3 cups cooked)
  • 2 cups of marinara sauce
  • ½ cup part skim ricotta cheese
  • 1½ cups part skim shredded mozzarella
  • Handful of fresh basil
  1. Preheat the oven to 400.
  2. Carefully slice your spaghetti squash in half. (Be careful!)
  3. Scoop out the seeds and flip them cut side down on a large microwave safe plate.
  4. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
  5. In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
  6. Combine the rest of the tomato sauce with the ricotta cheese.
  7. Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It'll make little "strands") but be careful, it'll be hot!
  8. Then layer in spaghetti squash over the sauce.
  9. Top with sauce and repeat with spaghetti squash.
  10. Cover the whole pan with mozzarella cheese and cover with aluminum foil.
  11. Bake at 400 for about 20 minutes.
  12. Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
  13. Roughly chop the fresh basil and sprinkle over top!

This vegetarian spaghetti squash lasagna is a healthy twist on a traditional lasagna!

Here are a few tips/notes:

  •    Microwave the squash ahead of time significantly reduces the time to make this, but if you want to roast the squash in the oven, that’s fine. You’ll probably need to roast it for 20-30 minutes, and then continue on with the rest of the steps.
  •    The nutritional information (below) is for part skim cheeses. Do NOT use fat free or it won’t taste nearly as good. You can use full fat cheese if you like, but the nutritional stats will be a bit higher.
  •    To reduce the watery-ness of the squash, you can press it in a mesh strainer after removing from the squash shell. It won’t get rid of all the moisture, but it can help.
  •    If you let the dish sit for a few minutes after it comes out of the oven, it’ll be slightly easier to dish up.

Believe it or not, 1/4 of this whole pan is less than 300 calories and 18g of protein! I KNOW.

calories in spaghetti squash lasagna

Just out of curiosity, do you find it useful to have the nutritional facts posted for recipes?

Now go pin this so you don’t forget to make it later! 😉

healthy vegetarian spaghetti squash lasagna

Looking for more spaghetti squash ideas? Try this spaghetti squash bake!

spaghetti squash bake

Or if you’re more of a macaroni and cheese fan, this spaghetti squash “mac” and cheese is just what you need.

spaghetti squash mac n cheese.jpg

Have you tried spaghetti squash?


  1. if you come scoop out the squash, i will make this. I so love spaghetti squash, but that darn string gets everywhere on me! LOL! I’m a mess

  2. Lasagna is my comfort food. This version looks just perfect.

  3. I made spaghetti squash a few weeks ago. So good, I baked each half with sauce and mozzarella cheese. Yum!

  4. I’m still not crazy about cutting open spaghettini squash, but I need to get there because this looks amazingly awesome. And also I love squash 🙂

    • I do a big swing of a chop to get the knife somewhat started, then use the handle side on a tong and hit the knife with it until it goes all the way through! Works like a charm:)

    • I first poke the whole spaghetti squash with a bunch of holes. Then I nuke the whole squash on high for about 5 minutes. That softens the outer peel enough to be able to cut through somewhat easier. Then I nuke the squash halves about another 5 minutes until tender (adding minutes if needed).

  5. YUM! I have yet to turn spaghetti squash into a casserole/lasagna! You have convinced me though!

  6. I really like spaghetti squash. This actually looks simple and easy! I would love to try it.

  7. I love spaghetti squash, though I haven’t had it since the winter. Anything baked with marinara and cheese is a big winner in my book!

  8. mmmm this looks fantastic – I don’t know if I would be able to get my fiancé to eat it though….he’s not a huge veggie man.

  9. This looks DIVINE. Is 9 AM too early to make lasagna?

  10. I am making your delectable Spaghetti Squash Lasagna this weekend! It looks amazing…can’t wait. Yeah Fall is around the corner!

  11. Ah this looks so good!! I love lasagna, and I can’t wait to make this!

  12. Stephanie says:

    I love spaghetti squash! I actually grew my own this year but the vines grew over the fence and into the neighbor’s yard…two of the squash are literally grown INTO our chain-link fence…*sigh* good thing there will be plenty at the farmers market soon. I don’t eat dairy but I make similar recipes using vegan cheese alternatives and marinara on probably a weekly basis in the fall and winter! Can’t handle having the oven on this time of year, though 😉

  13. I’m looking forward to squash season coming up 🙂 I haven’t had spaghetti squash since last fall/winter! I’ll definitely try this recipe soon.

  14. Yum! Anyway to make a cheesy dish more healthy sounds good to me. I absolutely love your crockpot lasagna, so I know this will be no different.

  15. You had me at cheesey goodness! And I love that there’s not a zillion ingredients – I will actually try this!

  16. That looks awesome and so easy! I’ll have to try it out 🙂

  17. Um yum lady that lasagna looks like something I would actually eat and for this non lasagna eater thats quite a feat! yum and yum!

  18. trying this!

  19. so grateful you posted this on iG yesterday! it looked so good that i’m over here now making a list of all the ingredients 🙂 i’ll let ya know how mine turns out!

  20. Oh that looks AWESOME!! 🙂 Gotta love it when the boys enjoy the dishes we make. Can’t wait to try this – once I’m not too lazy to handle the squash 🙂 Have a great one Liz! -Iva

  21. I’m riding high on lasagna after enjoying (okay more like licking my plate clean within seconds) a veggie lasagna dish on Friday. I’m adding it to our meal plan for next week now. I just hope Joshua (whose not a fan of spagetti squash.. crazy man!) will enjoy it.

  22. Spagetti squash – who would have thought that would be on my menu plan this week. I wonder if the kids will be as excited as I am!

  23. This caught my eye Liz, we LOVE spaghetti squash!

  24. This looks absolutely delicious, and pretty simple too! I’m always looking for ways to use spaghetti squash.

    Warby Parker x Pop-in@Nordstrom in San Francisco

  25. I <3 vegetables and I DEFINITELY <3 this lasagna! Amazing recipe!!! Thanks for sharing 🙂

  26. What a great idea! I have done stuffed spaghetti squash, but I really like the idea of making it into a lasagna (and since lasagna is my favourite, there is no going wrong here!)

  27. 5-INGREDIENTS! I am so sold and making this tomorrow!!! – Nic

  28. What a great way to make a gluten-free lasagna. I love this idea and I bet my kids would devour this. I hate to see summer go, but I am excited for more squash!

  29. Not a problem with not coming out in perfect stacked layers…my lasagna never does that anyway, I am too impatient to let it cool long enough to come out nicely. But this looks great! Love all the flavors.

  30. Found this on Pinterest. Absolutely DELICIOUS! Only changes I made were to add ground turkey and I also sprinkled some Parmesan cheese on top of the mozzarella. My husband (a foodie) and my 2 year old B/G twins all loved this! Thx for the recipe! Will make again and again.

  31. oooh, I love the idea of spaghetti squash in a lasagna – even if it means giving up layers, ha! yum!

  32. We grew a TON of spaghetti squash this year and so I am stockpiling recipes to use it! 🙂 This is going on the list!

  33. This looks so gooey and cheesy and delicious! I love that it only has a few ingredients. Perfect for a weeknight!

  34. Just made this recipe for the first time today. Such a delicious hit! Not a huge fan of the moisture in spaghetti squash, but the cheese and marinara sauce make it all well!

  35. Healthy comfort food? Perfection!!

  36. I *love* recipes with nutritional information! We have 3 diabetics here (type 1s, me and 2 of my kids) so we dose insulin based on carb counts. This sounds delicious and healthy. 🙂

  37. yes, I love it when people post the nutritional facts! What app do you use to get the info before posting???

  38. Looks so good! I happen to have a spaghetti squash on my counter right now…

  39. I was JUST thinking about lasagna two days ago! But I was selfishly thinking I didn’t want to go through all the work of making lasagna from scratch when I can’t enjoy it myself now that I am gluten-free. This is a great idea. We grew way too much spaghetti squash last year, and I wish I had this recipe then. I bet this would freeze well too, then you have a convenient ready-to-go meal. Visiting from the Think Tank Thursday blog hop. Pinned.

  40. This looks so yummy! My mom has a few different spaghetti squash casserole recipes that I’ve always liked, but for some reason, I’ve never made them. I would love to give this lasagna a try! Thanks for linking up with Creative Spark; I’m featuring your recipe at this week’s party. I hope you’ll come by and link up with us again – the party starts at 6am EST tomorrow 🙂

  41. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your Red Plate and have a great weekend.
    Miz Helen

  42. Spaghetti squash is my #1!!!
    I am making this right now….😛Can’t wait!!

  43. I made this tonight. I microwaved the squash as a whole and it made it so much easier to cut. Then I did one pan with pepperoni added for my meat loving husband. He is so picky but ate two helpings and enjoyed it. My 6 year old who refuses to eat vegetables enjoyed it as well. Thanks for a simple and delicious recipe!!

  44. Donna Higa says:

    First time cooking with spaghetti squash! Loved your recipe and will definitely use it again. Forgot to strain the squash but recipe still came out good and quite tasty! Aloha!

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