If you’re looking for a comforting, wholesome meal with a fun twist, you’re going to absolutely adore this Spaghetti Squash Lasagna Recipe. It’s like traditional lasagna met its lighter, veggie-packed cousin and decided to throw a party in your kitchen. I love this recipe because it’s packed with flavor, easy to make, and feels like a big warm hug on a plate. Stick around because I’ll walk you through every step to make sure yours turns out just right!

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Why You’ll Love This Recipe

Healthy Swap: Uses spaghetti squash instead of noodles for a low-carb, gluten-free alternative that still feels indulgent.
Flavor Packed: Combining ricotta, parmesan, mozzarella, and Italian seasoning creates that classic lasagna taste you crave.
Family Friendly: My family goes crazy for this dish, even picky eaters can’t resist it.
Simple and Flexible: You can easily swap proteins or adjust seasonings to suit your taste or pantry.

The dish shows a yellow spaghetti squash cut in half lengthwise, placed on a white marbled surface. The hollow center of the squash acts as a bowl, holding a bright red tomato sauce mixed with small crumbles of light beige tofu or ground protein. On top, there is a melted white cheese layer with melted texture, scattered with green parsley flakes and small crunchy-looking granules that add a textured contrast. A silver spoon is inserted into one half of the squash, ready to scoop. The edges of the squash show a slightly roasted look with a soft yellow flesh inside. photo taken with an iphone --ar 2:3 --v 7 - Spaghetti Squash Lasagna, healthy spaghetti squash lasagna, low-carb lasagna recipe, veggie-packed lasagna, gluten-free lasagna

Ingredients You’ll Need

The ingredients in this Spaghetti Squash Lasagna Recipe come together beautifully to create layers of creamy, savory goodness with a hint of fresh herbs. I find that using fresh garlic and good-quality marinara makes a world of difference.

Flat lay of a halved spaghetti squash with vibrant yellow strands, a small white bowl of creamy ricotta cheese, a small white bowl of grated parmesan cheese, a small white bowl of shredded mozzarella cheese, a few fresh basil leaves arranged neatly, a handful of fresh spinach leaves, a small pile of diced yellow onion, three unpeeled garlic cloves, a small white bowl of rich red tomato basil marinara sauce, a small white bowl of golden panko bread crumbs, a small white bowl with bright yellow lemon zest, a whole fresh lemon cut in half, a small white bowl of golden olive oil, a raw portion of ground turkey shaped loosely, sprinkled Italian seasoning and garlic powder visible as fine herbs and powder on the surface, all ingredients placed with perfect symmetry on simple white ceramic bowls and plates, all fresh and natural without packaging or utensils, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Spaghetti Squash Lasagna, healthy spaghetti squash lasagna, low-carb lasagna recipe, veggie-packed lasagna, gluten-free lasagna

Spaghetti Squash: This is the star! Roasted spaghetti squash gives you those lovely “noodle” strands without the carbs.
Ricotta Cheese: Provides that creamy texture and rich flavor that binds everything.
Parmesan Cheese: Adds a salty, nutty punch—don’t skip on the fresh grated stuff if you can.
Italian Seasoning: A blend of herbs that brings all the warmth and aroma typical of lasagna.
Garlic Powder: I like this alongside fresh garlic for a deep garlic flavor without overpowering.
Lemon (Juice and Zest): Brightens the dish and balances the richness with a fresh zing.
Spinach: Adds a lovely pop of color and nutrients; fresh leaves work best.
Yellow Onion: For a sweet, savory base when sautéed just right.
Garlic (Fresh): Minced for freshness and that classic garlic punch.
Ground Turkey: Lean and flavorful, but ground beef or chicken works as well if you prefer.
Tomato Basil Marinara Sauce: You want a sauce with good flavor but not too watery.
Shredded Mozzarella Cheese: Melts beautifully and creates that gooey, cheesy texture everyone loves.
Fresh Basil Leaves: Used as a garnish to add a lovely herbal aroma just before serving.
Salt and Pepper: Essential for seasoning every layer perfectly.
Olive Oil: For sautéing and adding richness.
Panko Bread Crumbs: Gives a delightful crunchy topping that contrasts the creamy layers.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Spaghetti Squash Lasagna Recipe is. Over the years, I’ve tweaked it to suit different dietary needs or what I had on hand, and you can too! Feel free to make it your own by swapping ingredients or adding extras.

Vegetarian Version: Skip the ground turkey and add extra spinach, mushrooms, or zucchini—turns out just as hearty and delicious.
Spicy Kick: Adding a pinch of crushed red pepper flakes or spicy italian sausage gives it a bold twist I discovered my family loves.
Dairy-Free Option: Use plant-based ricotta and mozzarella substitutes, and you can still get that comforting texture.
Herb Variations: Try adding fresh oregano or thyme along with (or in place of) the Italian seasoning for a different herb profile.

How to Make Spaghetti Squash Lasagna Recipe

Step 1: Roast the Spaghetti Squash to Perfection

Start by preheating your oven to 400°F (200°C). Carefully cut your spaghetti squash in half lengthwise—this can be a bit tough, so take your time and use a sharp knife. Scoop out the seeds, drizzle the cut sides with a bit of olive oil, and place them cut side down on a baking sheet lined with parchment paper. Roast for about 35-40 minutes, or until the flesh is tender and you can shred it easily with a fork. I once under-roasted mine and ended up with chewy strands—not fun! So, aim for soft, tender squash here.

Step 2: Prepare the Delicious Filling

While the squash roasts, heat a tablespoon of olive oil over medium heat in a skillet. Add diced yellow onion and sauté until translucent—about 4-5 minutes—then toss in the minced garlic, cooking until fragrant, roughly 30 seconds. Add the ground turkey, breaking it up with your spatula, and cook until browned through. Season with salt, pepper, Italian seasoning, and garlic powder. Pour in the marinara sauce and simmer for a few minutes to meld those flavors. I usually taste here to adjust seasoning; sometimes your marinara might be sweeter or tangier, so this step helps balance it out.

Step 3: Mix Your Cheesy Layering Goodness

In a medium bowl, combine ricotta cheese, parmesan cheese, a squeeze of fresh lemon juice, lemon zest, and fresh spinach (chopped finely). Season lightly with salt and pepper. This mix adds a fresh, creamy layer full of flavor and brightness that really lifts the dish. The lemon might surprise you at first, but trust me, it cuts through the richness beautifully.

Step 4: Assemble Your Spaghetti Squash Lasagna Recipe

Using a large bowl or just a fork and spoon, fluff the spaghetti squash strands. Now the fun begins! In your baking dish, start with a thin layer of the turkey and marinara sauce, then add a layer of spaghetti squash, followed by dollops of the ricotta mixture and some shredded mozzarella. Repeat layers until everything’s used up, ending with a layer of sauce and a generous sprinkle of mozzarella. Top with panko breadcrumbs mixed with olive oil for that perfect crunchy finish. I make sure to press each layer down lightly to keep it compact but not soggy.

Step 5: Bake Until Golden and Bubbling

Pop your assembled lasagna into the oven at 375°F (190°C) and bake uncovered for about 25-30 minutes. You want to see the cheese melted and bubbly with golden spots on top, and the panko crust nicely toasted. I usually add fresh basil leaves right before serving to brighten it up with color and aroma.

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Pro Tips for Making Spaghetti Squash Lasagna Recipe

Roast Squash Cut Side Down: This helps steam the flesh perfectly and keeps it moist while roasting.
Drain Excess Liquid: After shredding your spaghetti squash, drain any water to avoid watery lasagna layers.
Use Fresh Basil Last Minute: Adding fresh basil right before serving keeps its flavor bright and vibrant.
Don’t Overload Layers: Light, even layers prevent sogginess and ensure every bite has a perfect balance.

How to Serve Spaghetti Squash Lasagna Recipe

The image shows a yellow spaghetti squash half filled with multiple layers. The bottom layer is made of tender, cooked yellow spaghetti squash strands. On top of this is a thick, rich red tomato sauce mixed with small pieces of chicken and herbs. Over the sauce is a generous layer of melted white cheese that stretches as a woman's hand lifts a forkful. The top is sprinkled with a light layer of finely grated cheese and small bits of green herbs. The entire dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Spaghetti Squash Lasagna, healthy spaghetti squash lasagna, low-carb lasagna recipe, veggie-packed lasagna, gluten-free lasagna

Garnishes

I usually top this lasagna with fresh basil leaves and a little extra parmesan cheese. The basil adds freshness and a lovely aroma that makes it look as great as it tastes. Sometimes, I sprinkle a touch of red pepper flakes for a subtle kick, especially if I made the spicy version.

Side Dishes

To make a full meal, I serve this with a simple mixed green salad dressed in balsamic vinaigrette or some roasted garlic green beans. Garlic bread is tempting but I prefer something light to balance all the cheesy goodness in the lasagna.

Creative Ways to Present

For special occasions, I’ve served individual portions in ramekins — everyone gets their own personalized lasagna, which makes it feel extra special. Drizzle a little pesto on top for a bright twist or sprinkle edible flowers on the basil garnish for a pop of color that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator. It keeps well for 3-4 days, and the flavors actually deepen overnight. Just make sure to cover it tightly to prevent the panko topping from getting soggy.

Freezing

Yes, you can freeze this lasagna! I like to assemble it but skip the panko topping if I’m freezing, and then add the breadcrumbs fresh before baking. Wrap it tightly with foil and plastic wrap to protect against freezer burn; it freezes nicely for up to 2 months.

Reheating

When reheating, I pop it in the oven at 350°F (175°C) covered with foil for about 20 minutes to warm through without drying out. If you love a crispy top, remove the foil in the last 5 minutes to re-crisp the breadcrumbs and cheese.

FAQs

Can I use store-bought shredded spaghetti squash instead of fresh?

While fresh spaghetti squash roasted and shredded offers the best texture and flavor, you can use pre-shredded squash in a pinch. Just make sure to drain any excess moisture before assembling to avoid a watery lasagna.
What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese is a decent substitute—just blend it smooth so it mixes well. For a dairy-free alternative, there are great store-bought vegan ricotta options or you can try blended tofu with a touch of lemon juice and nutritional yeast.
Is this recipe suitable for gluten-free diets?

Absolutely! Since the noodles are replaced with spaghetti squash and you use gluten-free breadcrumbs or omit the panko topping, this recipe is perfect for gluten-free eating.
Can I prepare this dish ahead of time?

Yes! You can assemble the lasagna a day before baking and keep it refrigerated. Let it sit at room temperature for about 20 minutes before baking, then follow the baking instructions as usual.

Final Thoughts

This Spaghetti Squash Lasagna Recipe has honestly become one of my go-to comfort meals when I want something cheesy and satisfying without the heaviness of traditional pasta. It’s a recipe I happily share with friends because it’s easy to make, always a crowd-pleaser, and shows that eating veggies doesn’t have to be boring. Give it a try—I think you’ll find it becomes a staple in your rotation just like it did in mine!