This Vegetarian Spaghetti Squash Lasagna is a gluten-free, low-carb, and saucy vegetarian casserole perfect for flavoring up the mild squash.
I often buy spaghetti squash when it’s on sale, and then let it languish around until I’m roasting something else in the oven. It takes a lot of flavoring to make it an incredible dish, and I usually end up going the stir fry route or just douse it in pesto (links to both of those recipes).
Finally determined to make something different with it, I made this Vegetarian Spaghetti Squash Lasagna. It turned out so well that I knew I had to share it!
- 4 cups cooked spaghetti squash (appx 1 medium spaghetti squash)
- 1.5 cups lowfat ricotta cheese
- 1 large egg
- ¼ teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups fresh baby spinach
- 1.5 cups thick marinara sauce
- ½ cup part-skim Mozzarella cheese
- Garnish: grape tomatoes, red pepper flakes
- Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350 degrees (I have factored this into the prep time quoted).
- To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.
- Preheat the oven to 350 degrees.
- Combine the ricotta with the egg, basil, oregano, and garlic powder.
- Begin layering by placing ½ cup of the marinara sauce in the bottom of a greased 8x8 or 9x9 pan. Continue with 2 cups of cooked spaghetti squash, ¾ of a cup of the ricotta mixture, 2 cups of torn fresh spinach, ½ cup marinara sauce, and a ¼ cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).
- Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.
- Bake uncovered for 30 minutes, until bubbling.
- Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.
While this lightened-up casserole dish may be far removed from your traditional meat lasagna and the texture isn’t identical, I find it satisfies my craving for a saucy pasta dish without the gluten that leaves me feeling heavy the rest of the evening. I used a half batch of my homemade tomato sauce for this recipe, if you want another step from scratch.
Serve this with a big salad and you’ve got a delicious vegetarian meal for a group, or perfect leftovers for lunches for the week!
Looking for a more traditional lasagna recipe? Try my Turkey Lasagna with Tofu Ricotta – a high protein meal still packed with veggies.
Looking for other simple meal ideas? Check out the links below for my Crockpot Tomato + Vegetable Quinoa Risotto, Homemade Tomato Sauce, Easy Turkey Meatballs, or Foil Packet Salmon.
Marisa
Sarah says
I’ve had a spaghetti squash sitting on my counter for a week now and I’ll finally have a use for it!
Marisa says
Exciting! They do last forever in the pantry, but it’s nice to not hold onto them forever (I would hate to go to use it and have it be bad!). Let me know how it turns out!
Jessica @ Nutritioulicious says
This looks delish! I’m especially impressed with the tidy squares you were able to cut. I can’t even get it to look that nice when I make lasagna with pasta. What’s the trick?!
Marisa says
Tidy squares are a nightmare 🙂 I cooked this the night before and refrigerated it overnight for these photos, so these are tidier than normal because it allowed the layers to stick better before I sliced into it. But normally I slice it up with a serrated knife and then use a spatula to dig straight down into my cuts, and then finally slide a spatula under each slice. Still messy sometimes but mostly effective as long as you keep the plate it needs to go on close!
Jessica @ Nutritioulicious says
ahhh…interesting! next time i’ll know to refrigerate it first! thanks!
Rebecca @ Strength and Sunshine says
Just like my casserole I posted a few weeks ago! Woohoo spaghetti squash!
Marisa says
Just checked it out – looks yummy!
Emily @ Zen & Spice says
This looks so colorful and tasty! I have a spaghetti squash sitting in the pantry right now. Perfect way to use it 🙂
Marisa says
I loved it – hope you get around to trying it!
Hannah @ CleanEatingVeggieGirl says
This sounds soooo delicious! I’m a sucker for anything spaghetti squash or lasagna related!
Marisa says
I’m a sucker for anything covered in cheese/tomato sauce 😀
Marcy says
So where is the nutritional information? Carbs, calories, protein you know the basics?
Marisa says
Hi Marcy! Calculated through MyFitnessPal as 6 servings, the nutritional information is as follows:
Calories: 175; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 335mg; Total Carbohydrate: 13g; Dietary Fiber: 3g; Sugars: 7g; Protein: 10g
TK says
Thanks, Marisa.
Is this per serving?
Marisa says
Yes – it is calculated per serving. Hope you get the chance to make it and enjoy!
Rebecca says
Thoughts on whether this would freeze well, eitherh pre- or post-baking? I’m thinking that with so many (delicious!) vegetables, it might get too watery. What’s your take?
Marisa says
Hi Rebecca! As you noted, spaghetti squash is extremely watery so I wouldn’t recommend freezing it pre or post baking. You might be able to cook your spaghetti squash ahead of time and freeze it – and then thaw and drain extremely well before making the final dish, but I haven’t tested this at all. Let me know if you try it out and have any success!
Rebecca says
Got around to trying this recipe & I have to say, it’s outstanding. It’s Passover right now and this was an excellent, low-carb, high-delicious recipe. A keeper all year round.
Marisa says
I am so happy to hear that, Rebecca! I hope you’re having a wonderful Passover. I am going to attempt to make homemade horseradish for a seder this week 🙂
Mandy says
I tried this last night and it was delicious. The flavors are so good! Mine came out a little soupy, though. Any recommendations for what I should do differently next time? This was my first experience with spaghetti squash so I don’t know if there’s a trick that I’m missing. Thanks for sharing!
Marisa says
Hi Mandy, I’m glad to hear you enjoyed the flavors!! Spaghetti squash is anticipated to be a bit soupy, but hopefully your leftovers are a bit more firm. There are a few steps that can help that I just added to the recipe notes – using thicker tomato sauce and a slotted spoon when serving. I am glad to hear your first experience with spaghetti squash was a success!
Randi says
I’m not a big ricotta fan – has anyone tried goat cheese instead in this recipe?
Marisa says
Hi Randi! I have not tested the recipe with goat cheese, but it sounds like a delicious option that would likely work – please report back if you try it out!
Do says
I use cottage cheese instead of ricotta. You can use it as is or pulse it a few times in a food processor for a smoother texture.
Marisa says
Great idea! Thanks for sharing!
Margo says
This would be really good with the addition of a layer of sliced eggplant. I love spaghetti squash! Definitely going to try this recipe. Thanks for sharing!
Marisa says
That would definitely be great! Perhaps cooking it a bit beforehand to make sure it gets soft? Let me know if you tried it!
Madeline says
This is so good! Came across this on Pinterest and so glad I did. A perfect cozy, comfort food that is actually healthy! Thank you!
Marisa says
Thanks for sharing how it turned out for you, Madeline! I’m glad you enjoyed it!