Spaghetti Squash Lasagna Casserole
This gluten-free spaghetti squash lasagna is hearty, high in fiber and protein, and packed with real food flavor—half the carbs, all the comfort.
Spaghetti Squash Lasagna
If you’re looking for something lower carb, but don’t want to give up your favorite pasta dishes completely, look no further than this Spaghetti Squash Lasagna. Spaghetti squash has always been a favorite for replacing traditional pasta, but I bet you’ve never tried it like this!
Spaghetti squash is one of my favorite pasta night ideas — it’s light, flavorful, and the perfect gluten-free alternative to traditional noodles. In this spaghetti squash lasagna, we swap out pasta for tender strands of squash that layer beautifully with hearty marinara sauce, creamy ricotta filling, and gooey melted cheese. The result? A tasty family-friendly dinner that’s every bit as hearty as the classic version.
My favorite part about this recipe is that it is full of fiber, protein, and real food ingredients, making this a meal you can feel good about serving. Each bite delivers that rich lasagna flavor you love — just with fewer carbs and more vegetables packed in. It’s hearty enough to satisfy everyone at the table, yet light enough to leave you feeling great afterward!
Whether you’re eating gluten-free or simply looking to add more veggies to your family’s weeknight dinners, this spaghetti squash lasagna is a delicious way to do both. With simple layers of sauce, cheese, and tender squash “noodles,” it’s comfort food made fresh — and one that’s sure to become a new favorite in your rotation.
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Ingredients
- Vegetables: Medium-sized spaghetti squash, diced onion, minced garlic, crushed tomatoes
- Dairy: Ricotta cheese (or cottage cheese), shredded mozzarella cheese
- Meat: Ground beef
- Oil & Seasoning: Extra-virgin olive oil, Italian seasoning, salt & black pepper (optional)
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
- Cook the Spaghetti Squash – If you start with pre-cooked spaghetti squash you can skip ahead to the next step. Otherwise you’ll take the squash halves and place cut side down in a cup of water in a baking pan or casserole dish, and bake until all the water is gone (about 40 minutes). Once it’s cool enough to handle, scoop out the insides of the squash.
- Prepare the Filling – Sauté the diced onion in olive oil for a few minutes until soft, then cook with minced garlic for a minute. Add the tomatoes and cook until warmed, then add the ground beef. Cook enough for the beef to be hot and browned (about 5 minutes). Then you can stir in the cheese and remove from heat.
- Layer the Lasagna – Start with half of the spaghetti squash, then half of the meat sauce, then one cup of shredded cheese. Repeat the layering process one more time, except finishing with two cups of shredded cheese on top.
- Bake – Cover with foil and bake at 375 degrees f for 30 minutes. Take the lasagna out of the oven, remove the foil and use a paper towel to carefully soak up any excess liquid on the top. Put the lasagna back in the oven to broil for 3-5 minutes so it will be golden brown and bubbly on top.
Remove the lasagna from the oven and allow to set for a few minutes before garnishing and cutting in.
Makes 6 generous servings, up to 12 if serving with side dishes.
Prep Tips
- To Save Time – You can use a pre-cooked spaghetti squash and skip that first step of the process, saving about an hour of time.
- Ground Meat – You can use your favorite type of meat for this recipe. Ground beef is our go-to, but you can also use lean ground beef, ground chicken, ground turkey, or ground pork.
- Optional Garnish Ideas: Before serving, sprinkle with chopped fresh herbs or parmesan cheese. Add some red pepper flakes for a spicy kick.
- Storage – Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating – To reheat, place a portion on a microwave-safe plate and warm for about 1–2 minutes, or until heated through. You can also reheat it in the oven at 350°F for 10–15 minutes for that fresh-from-the-oven taste.
- Freezing Instructions – This recipe freezes beautifully! Let the lasagna cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
More Tasty Spaghetti Squash Recipes To Try:
- Italian Roasted Spaghetti Squash w/ Sausage & Kale
- Spaghetti Squash Pad Thai
- Gluten Free Crab Cakes made with Spaghetti Squash
Spaghetti Squash Lasagna Recipe (Printable Recipe Card):
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Spaghetti Squash Lasagna Casserole
Equipment
- 9 x 13 inch casserole dish
- Baking sheet for cooking the spaghetti squash
- saute pan
- Aluminum foil
Ingredients
- 1 medium Spaghetti Squash
- 2 teaspoons Olive Oil
- 1 Onion diced
- 3 cloves Garlic minced
- 2 cups Crushed Tomatoes
- 2 teaspoons Italian Seasoning
- 1 pound Cooked Ground Beef
- 1 1/2 cups Cottage Cheese
- 3 cups Shredded Mozzarella Cheese approximately 1 pound
Instructions
- To Prep: Preheat oven to 375°F.
Cook the Spaghetti Squash
- Slice the spaghetti squash in half, then place face-down on a rimmed baking sheet or in a casserole dish.
- Add 1 cup of water to the baking sheet and bake spaghetti squash for 40 minutes, until all of the water is evaporated.
- Allow the spaghetti squash to cool until you can safely handle it.
Prepare the Filling
- Add olive oil to a large saucepan over medium heat. Once the oil is hot, add the diced onion and cook for 3-4 minutes, until translucent and soft. Add the minced garlic and cook for an additional minute.
- Add the crushed tomatoes, stirring to combine. Cook until the tomatoes are hot throughout, about 3 minutes.
- Stir in the Italian seasoning.
- Add the ground beef and stir to combine. Cook until the ground beef is hot (about 5 minutes), breaking up any large clumps so the sauce has a consistent texture.
- Add the cottage cheese and stir to combine. Remove from heat.
Layer the Lasagna
- Grease a 9” x 13” casserole dish. Scoop out one of the spaghetti squash halves and spread the spaghetti squash in the bottom of the casserole dish.
- Spread half the meat sauce on top of the squash.
- Sprinkle with 1 cup of shredded mozzarella.
- Repeat this process to make one more layer of each, but finish with 2 cups of shredded cheese on top.
Bake
- Cover the casserole dish with foil and bake for 30 minutes.
- Take the lasagna out of the oven, remove the foil and use a paper towel to dab up any moisture on the top of the lasagna, if needed.
- Set oven to broil and return the lasagna to the oven. Broil for 3-5 minutes until the top layer of cheese is lightly golden and bubbly.
Notes
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave individual portions for 1–2 minutes, or bake at 350°F for 10–15 minutes until heated through.
- Freeze: Cool completely, then wrap tightly in plastic wrap and foil or place in a freezer-safe container.
- Thaw & Reheat: Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 350°F until warmed through.
Nutrition
Be sure to pin our Spaghetti Squash Lasagna recipe on Pinterest:
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