Vegetarian Spaghetti Squash Lasagna Bake

Spaghetti squash makes this meatless lasagna bake healthy and gluten free! Full of flavor and easy to put together for a main vegetarian meal or a hearty side dish.

Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Additional Time:
40 mins
Total Time:
2 hrs 20 mins
4 servings


  • 1 (2 pound) spaghetti squash, halved lengthwise and seeded

  • 3 tablespoons olive oil, divided

  • salt and ground black pepper to taste

  • nonstick cooking spray

  • 1 cup ricotta cheese, or more to taste

  • 1 cup grated Parmesan cheese, divided

  • 1 large egg

  • 1 medium shallot, minced

  • 2 tablespoons minced garlic

  • ¼ teaspoon dried Italian seasoning, or to taste

  • 3 cups fresh spinach, or more to taste

  • 1 (14.5 ounce) can diced tomatoes, drained and juice reserved

  • teaspoon lemon-pepper seasoning, or to taste

  • teaspoon dried thyme, or to taste


  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

  2. Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.

  3. Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.

  4. Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.

  5. Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.

  6. Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.

  7. Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.

  8. Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.

  9. Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.

Nutrition Facts (per serving)

380 Calories
23g Fat
26g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 380
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 42%
Cholesterol 82mg 27%
Sodium 627mg 27%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 5%
Total Sugars 4g
Protein 19g
Vitamin C 20mg 101%
Calcium 501mg 39%
Iron 5mg 26%
Potassium 659mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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