Rating: 5 stars 4.8
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Hearty and delicious vegetarian spaghetti squash lasagna that everyone will love!

Recipe Summary

35 mins
1 hr 15 mins
5 mins
1 hr 55 mins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.

  • Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer them to a bowl.

  • Adjust the oven temperature to 350 degrees F (175 degrees C).

  • Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.

  • Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.

  • Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts

356 calories; protein 25.9g; carbohydrates 19.9g; fat 19.5g; cholesterol 79mg; sodium 831.9mg. Full Nutrition