Spaghetti Squash Lasagna No Pasta Noodles

Indulge in the ultimate comfort food makeover with this Spaghetti Squash Lasagna—completely free of pasta noodles! Perfect for those looking to keep things gluten-free, low-carb, or simply lighter, this recipe replaces traditional noodles with tender, roasted spaghetti squash strands. Layered with a rich marinara sauce (with or without ground turkey or beef), a creamy ricotta cheese blend, and a golden, gooey mozzarella topping, this dish boasts all the cozy flavors of classic lasagna without the carb overload. Each bite is packed with savory Italian spices, a hint of garlic, and wholesome, nutrient-rich ingredients. Ideal for family dinners or meal prepping, this satisfying casserole is both hearty and healthy, making it a must-try for lasagna lovers everywhere.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 medium-sized spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups marinara sauce
• 1 pound ground turkey or beef (optional)
• 1 small (diced) onion
• 2 minced garlic cloves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season with half the salt and black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper, and roast for 40-50 minutes or until the flesh is tender and easily shredded with a fork.

Step 5

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Step 6

If using ground turkey or beef, cook the meat with the diced onion and minced garlic until browned, about 5-7 minutes. Drain any excess fat and stir in the marinara sauce. Set aside.

Step 7

In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, garlic powder, dried basil, dried oregano, and the remaining salt and pepper. Mix until well incorporated.

Step 8

When the squash is done roasting, let it cool for about 10 minutes. Use a fork to shred the flesh into spaghetti-like strands and set aside.

Step 9

Lower the oven temperature to 375°F (190°C).

Step 10

In a 9x13-inch baking dish, spread a thin layer of marinara sauce (with or without meat) on the bottom.

Step 11

Add a layer of shredded spaghetti squash, followed by dollops of the ricotta mixture spread evenly. Sprinkle with a little extra mozzarella if desired.

Step 12

Repeat the layers (sauce, squash, ricotta) until all the ingredients are used, finishing with a generous layer of mozzarella on top.

Step 13

Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Step 14

Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3404.3g)

Amount per serving	% Daily Value*
Calories	3212.7

Total Fat 200.9g	0%
Saturated Fat 69.6g	0%
Polyunsaturated Fat 22.2g
Cholesterol 823.0mg	0%
Sodium 6025.7mg	0%
Total Carbohydrate 165.6g	0%
Dietary Fiber 34.3g	0%
Total Sugars 64.0g
Protein 198.3g	0%

Vitamin D 53.8IU	0%
Calcium 2659.1mg	0%
Iron 14.7mg	0%
Potassium 3735.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 24.3%

Carbs: 20.3%