All the cozy lasagna vibes, none of the heaviness. Roasted spaghetti squash stands in for noodles, giving you golden strands that drink up a garlicky marinara and layer beautifully with creamy ricotta, melty mozzarella, and a sprinkle of Parmesan. It bakes up bubbly with caramelized edges and a cheesy top that stretches just right.
Add sautéed spinach or mushrooms for extra veg, fold in Italian sausage if you want it meaty, and finish with fresh basil for that bright, herby lift. It’s weeknight-easy, meal-prep friendly, and perfect when you’re craving saucy, cheesy comfort without the carb coma.
Why This Recipe Works
The Squash Situation
Spaghetti squash is nature’s magic trick. Cut it open, roast it, and suddenly you’ve got these beautiful strands that mimic pasta’s texture without the carb overload. The key? Getting rid of all that extra moisture – we’re making lasagna here, not squash soup.
Layers of Love
Just like the classic version, we’re building this beauty in layers:
- A foundation of those perfect squash strands
- A rich, meaty sauce that’ll make your kitchen smell like Sunday dinner at Nonna’s
- A creamy ricotta layer that holds everything together
- That glorious blanket of melted mozzarella on top
Meal Prep MVP
This lasagna isn’t just dinner – it’s tomorrow’s lunch, next week’s freezer meal, and your secret weapon against takeout temptation. It reheats like a dream, making those busy weeknights a whole lot easier.
Essential Ingredients & Tools
Ingredients for the Squash
- 1 large spaghetti squash (3–4 lbs): Heavier means more strands – it’s like nature’s pasta factory
- 1 tbsp olive oil: The good stuff – extra virgin for that fruity depth
- ½ tsp salt: Not just for flavor – it helps draw out moisture
Ingredients for the Meat Sauce
- 1 lb ground beef (90% lean): Just enough fat for flavor without swimming in grease
- 1 small onion, diced: Yellow onions bring that perfect balance of sweet and savory
- 3 garlic cloves, minced: Fresh is best – none of that jarred stuff here
- 1 (24-oz) jar sugar-free marinara: Rao’s is my go-to for that authentic Italian flavor (or use any no-sugar-added brand)
- 1 tsp dried oregano: Rub it between your fingers to wake up those essential oils
Ingredients for the Cheese Layer
- 15 oz ricotta: Whole-milk for maximum creaminess (part-skim works too)
- 1 egg: Our binding agent to keep everything together
- ¼ cup grated Parmesan: Freshly grated melts like a dream
- 2 cups shredded mozzarella: Low-moisture is key – we want stretch, not soup
Tools You’ll Need
- Baking sheet (a rimmed cookie sheet works too)
- Cheesecloth or clean kitchen towel (a thin dish towel or even paper towels in a pinch)
- 9×13 casserole dish (or any similar-sized oven-safe dish)
- Sharp chef’s knife (for tackling that squash)
Feeds: 6 hungry people (or 4 very hungry people)
Prep Time: 25 minutes
Cook Time: 60 minutes
Crafting Your Masterpiece
Step 1: Roasting the Squash
Fire up your oven to 400°F – we want that high heat to caramelize the squash just slightly, bringing out its natural sweetness. Now, wrestling a spaghetti squash can feel like an arm workout, but here’s my trick: use a sharp chef’s knife and steady pressure to halve it lengthwise. Scoop out those seeds (save them for roasting if you’re feeling fancy), then drizzle the cut sides with 1 tbsp olive oil and sprinkle with ½ tsp salt.
Place them cut-side down on a parchment-lined baking sheet. This upside-down method traps steam, cooking the squash evenly without drying it out. After 35-40 minutes, when the skin gives slightly to pressure, it’s ready. Let it cool for about 5 minutes – just enough time to prep your other ingredients – then take a fork to those golden halves. Scrape gently, and watch as those beautiful strands appear like magic.
Step 2: Draining – The Make or Break Step
Here’s where many go wrong. That squash holds more water than you’d think – we’re talking up to 1/4 cup per half. Transfer those strands to a cheesecloth or clean kitchen towel, then twist and squeeze over the sink like you’re wringing out a wet swimsuit. For extra insurance, I like to spread them on paper towels and give them one last pat down. You want them dry but still springy – think al dente pasta texture.
Step 3: Building the Meat Sauce
In a skillet over medium-high heat, brown 1 lb ground beef, breaking it into crumbles with a wooden spoon. Once there’s no pink in sight, add 1 small diced onion and 3 minced garlic cloves – that sizzle and smell is pure comfort. When they’re soft and translucent (about 3 minutes), pour in 1 (24-oz) jar sugar-free marinara and 1 tsp dried oregano. Reduce the heat and let it simmer for about 10 minutes. If it looks too watery, give it a couple extra minutes uncovered – we want thick, not soupy.
Step 4: The Cheese Layer
In a bowl, combine 15 oz ricotta, 1 egg, and ¼ cup grated Parmesan. That egg is our insurance policy against separation during baking. Let it sit for about 5 minutes – this gives the Parmesan time to hydrate and mellow out. For extra fluffy ricotta, give it a good whisking before adding the other ingredients.
Step 5: Assembly Time
Now for the fun part – layering. Start with about a third of your squash in the bottom of your baking dish, pressing lightly to form an even base. Then comes half the ricotta mixture – spread it thin, about 1/4-inch thick. Next, half the meat sauce, followed by 1 cup shredded mozzarella. Repeat the layers, finishing with the remaining 1 cup mozzarella – because no one wants a naked lasagna.
Step 6: The Final Bake
Pop it into a 375°F oven for 25-30 minutes, until the cheese is golden and bubbly. For that perfect restaurant-style finish, I like to broil it for the last 2 minutes (but watch it like a hawk – it goes from golden to burnt in seconds). Resist the urge to cut in immediately – let it rest for 10 minutes. This allows the layers to set, meaning you’ll get clean slices instead of a cheesy landslide.
Pro Tips from My Kitchen to Yours
The Squeeze Test
After roasting, spaghetti squash is basically a vegetable sponge. Skipping the draining step is the fastest way to watery lasagna. I like to squeeze small handfuls over the sink first, then press them between paper towels. When they feel dry but still pliable – like perfectly cooked pasta – you’re golden.
Layering Like a Pro
Balance is everything here. Too much ricotta in one spot and you’ll have dense pockets; too little and it’s dry. Aim for that 1/4-inch thickness across the board. And for picture-perfect presentation, reserve about 1/2 cup of mozzarella for that final top layer – it creates that gorgeous golden crust we all crave.
The Moisture Paradox
Spaghetti squash is 90% water, but roasting cut-side down minimizes steaming and maximizes caramelization. If your squash still feels wet after scraping, return it to the oven for 5-10 minutes uncovered to evaporate residual moisture.
Storage & Reheating Like a Boss
Fridge Life
Let the lasagna cool completely, then press plastic wrap directly onto the surface before covering – this prevents that dreaded dried-out top. It’ll keep for about 4 days. When reheating, add a tablespoon of water per portion and cover with foil – it brings back moisture without turning your lasagna into a swamp.
Freezer Friendly
This is where this recipe really shines. You can freeze it baked or unbaked for up to 3 months. My preference? Assemble it but hold off on the final bake. Thaw overnight in the fridge, then bake as directed (adding 5-10 extra minutes if it’s still chilly).
If you’re reheating a fully baked frozen lasagna, go low and slow – 300°F covered for 30-40 minutes, then uncover and broil for that fresh-from-the-oven finish.
Nutrition at a Glance
Per serving, you’re looking at:
- Calories: 380
- Protein: 28g (hello, muscle fuel)
- Carbohydrates: 15g (with 3g fiber, so just 12g net carbs)
- Fat: 24g (the good kind that keeps you satisfied)
Mix It Up – Variations for Every Taste
Turkey Twist
Swap the beef for 93% lean ground turkey. Since it’s leaner, add a tablespoon of olive oil to keep it moist. Want that sausage flavor without the pork? A teaspoon of fennel seeds does the trick.
Mushroom Magic (Vegetarian Option)
Sauté 2 cups of diced cremini mushrooms with your onions – their umami richness makes you forget there’s no meat. Just cook them until all that liquid evaporates – nobody wants a watery lasagna.
Dairy-Free Delight
Use cashew ricotta (soaked cashews blended with lemon juice) and almond-based mozzarella. A sprinkle of nutritional yeast gives that cheesy flavor without the dairy.
Zucchini Noodle Alternative
Spiralized zucchini works too, but you’ll need to salt it and let it drain for about 30 minutes first. For extra structure, layer in some thinly sliced eggplant.
Spicy Italian Version
Swap the beef for hot Italian sausage (remove the casings first). Want heat in every bite? Add 1/4 teaspoon red pepper flakes to the ricotta mixture.
Perfect Pairings
Complementary Dishes
Garlic Roasted Brussels Sprouts: Their crispy edges and slight bitterness cut through the lasagna’s richness beautifully. Toss with grated Pecorino right after roasting for a salty finish.
Classic Caesar Salad: That creamy dressing and crunchy croutons are the perfect contrast to the lasagna’s soft layers. Swap romaine for kale if you want extra fiber.
Drinks
Chianti Classico: This medium-bodied red’s acidity balances the meat sauce perfectly, while its cherry notes complement the squash’s sweetness.
Sparkling Water with Lemon: For a non-alcoholic option, the bubbles cleanse your palate between those rich, cheesy bites.
Something Sweet
Dark Chocolate Almond Clusters: A few pieces of 70% dark chocolate with toasted almonds satisfy that sweet tooth without the sugar crash.
Vanilla Panna Cotta: Its cool, creamy texture is the perfect contrast to the lasagna’s warmth. Use erythritol for a keto-friendly version.
FAQs
Can I freeze this lasagna?
Absolutely! Freeze it baked or unbaked for up to 3 months. Just thaw overnight in the fridge before reheating.
Why is my lasagna watery?
Two likely culprits: undrained squash or undercooked sauce. Always squeeze that squash like it owes you money, and simmer your sauce until it’s nice and thick.
Is spaghetti squash really keto-friendly?
You bet – just 7g net carbs per cup. Pair it with those high-fat cheeses, and you’re staying well within keto macros.
Spaghetti Squash Lasagna (Light, Saucy, Cheesy—No Noodles Needed)
Try my Low‑Carb Spaghetti Squash Lasagna for a healthier twist on the classic. Packed with rich meat sauce and melty cheese, it's comfort food without the carbs. Get the recipe now!
Ingredients
For the Squash:
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1 large spaghetti squash (3-4 lbs)
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1 tbsp olive oil
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½ tsp salt
For the Meat Sauce:
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1 lb ground beef (90% lean)
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1 small onion (diced)
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3 cloves garlic (minced)
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1 jar sugar-free marinara (24-oz)
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1 tsp dried oregano
For the Cheese Layer:
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15 oz ricotta
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1 egg
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¼ cup grated Parmesan
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2 cups shredded mozzarella
Instructions
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Preheat oven to 400°F. Halve squash lengthwise, remove seeds, then drizzle with 1 tbsp olive oil and sprinkle with ½ tsp salt. Roast cut-side down for 35-40 minutes until tender.01
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Scrape squash strands into a cheesecloth and squeeze out excess moisture.02
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Brown 1 lb ground beef in skillet, then add 1 small diced onion and 3 minced garlic cloves. Stir in 1 (24-oz) jar sugar-free marinara and 1 tsp dried oregano; simmer 10 minutes.03
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Mix 15 oz ricotta, 1 egg, and ¼ cup grated Parmesan in bowl.04
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Layer 1/3 squash in baking dish, then half the ricotta mixture, half the meat sauce, and 1 cup mozzarella. Repeat layers.05
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Bake at 375°F for 25-30 minutes until bubbly. Let rest 10 minutes before serving.06
