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Spaghetti Squash Lasagna in a casserole dish
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5 from 6 votes

Spaghetti Squash Lasagna Casserole

This Spaghetti Squash Lasagna Casserole incorporates all the yummy, cheesy goodness of traditional lasagna with more nutrition and much lower carbs.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Servings: 8
Calories: 132kcal
Author: Stephanie


  • 1 medium spaghetti squash- about 3 ½ cups cooked
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese shredded
  • 1 egg
  • ½ tsp. dried parsley
  • ¼ tsp. garlic powder
  • 1 ¼ cups marinara sauce
  • 1 ½ cups mozzarella cheese shredded

optional toppings:

  • fresh chopped basil
  • extra parmesan cheese for topping


Cooking Spaghetti Squash:

  • Preheat oven to 400 degrees.
  • Cut spaghetti squash in half lengthwise and scoop out seeds.
  • Lay squash down flesh facing bottom of pan and cover pan with just enough water to touch squash.
  • Bake approximately 30 minutes till can be easily pierced with a fork.
  • Remove from the oven and turn right side up and allow to cool at least 10 minutes before removing strands with a fork.

Spaghetti Squash Lasagna Casserole:

  • Preheat oven to 400 degrees.
  • Meanwhile in small mixing bowl add ricotta cheese, egg, parmesan cheese, parsley, garlic powder and mix until incorporated.
  • Cover bottom of 1.75 quart casserole dish with thin layer of marinara sauce.
  • Next add layer of spaghetti squash noodles, ricotta cheese mix, mozzarella cheese, sauce and repeat.
  • Top with optional parmesan cheese.
  • Bake in preheated oven about 20-25 minutes till bubbly and starting to brown.
  • Remove from oven and allow to set at least 10 minutes prior to serving.


Can be stored covered in the fridge for up to a week.
Can easily be made ahead and reheated.


Calories: 132kcal