If you’re looking for a cozy, wholesome dinner that feels like a hug on a plate, you’ve got to try this Spaghetti Squash Lasagna Bake Recipe. I absolutely love how it mixes the comfort of classic lasagna flavors with the lightness and nutrition of spaghetti squash. When I first tried this dish, I was amazed at how satisfying and flavorful it was without feeling heavy or greasy—perfect for busy weeknights or whenever you want something a little special in your kitchen.

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Why You’ll Love This Recipe

Packed with flavor: Layers of ricotta, mozzarella, marinara, and parmesan create a rich taste without the carbs of pasta.
Healthy twist: Spaghetti squash is a fantastic low-carb, low-calorie alternative that’s still hearty and satisfying.
Versatile and easy: You can swap your protein or add greens—this recipe adapts easily to your preferences.
Family-friendly: I’ve watched picky eaters gobble this up, and my family goes crazy for the comforting texture.

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 Bake, healthy lasagna with spaghetti squash, low-carb lasagna recipe, cheesy spaghetti squash casserole, easy healthy dinner recipes

Ingredients You’ll Need

The ingredients in this Spaghetti Squash Lasagna Bake Recipe come together beautifully to balance cheesy richness with fresh greens and savory tomato sauce. Most of them are pantry staples, but I love the addition of fresh lemon and basil to brighten the whole dish.

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 Bake, healthy lasagna with spaghetti squash, low-carb lasagna recipe, cheesy spaghetti squash casserole, easy healthy dinner recipes

Spaghetti squash: The star of the show; choose one that’s firm with no soft spots for best results.
Ricotta cheese: Adds creaminess and a mild tang that complements the tomato sauce perfectly.
Parmesan cheese: Gives a nutty, salty kick—freshly grated works wonders here.
Italian seasoning: A blend of herbs that brings traditional Italian flavors without effort.
Garlic powder: Enhances all those cozy garlicky notes without overpowering.
Lemon (juice and zest): The secret to cutting through richness and keeping things fresh.
Spinach: Adds color, nutrition, and a touch of earthiness—feel free to toss in kale if you prefer.
Yellow onion: Gives a sweet-savory base flavor when sautéed gently.
Garlic cloves: Fresh minced garlic ups the flavor game dramatically.
Ground turkey: Lean and delicious, but ground beef or chicken are simple swaps if you want.
Tomato basil marinara sauce: Use a high-quality jar or homemade for the best depth of flavor.
Shredded mozzarella cheese: Melts into gooey, irresistible layers that hold everything together.
Fresh basil leaves: Garnish to add that fresh, peppery bite at the end.
Salt and pepper: To season everything to taste and bring the flavors alive.
Olive oil: For sautéing and adding richness to the topping.
Panko bread crumbs: Provides a lovely crispy crust on top when toasted just right.

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 making this Spaghetti Squash Lasagna Bake Recipe my own by switching up proteins or greens depending on the season, and you’ll find it’s super forgiving when it comes to substitutions. Don’t be afraid to get creative!

Protein swaps: I’ve made this with ground beef and chicken, but mushrooms or lentils make it fantastic for a vegetarian option.
Cheese variations: Try swapping mozzarella for provolone or add a sprinkle of asiago for a sharper bite.
Greens upgrade: Sometimes I toss in kale or swiss chard instead of spinach for a heartier veggie layer.
Spice kick: Adding a pinch of red pepper flakes into the sauce lifted the dish to new levels at a family dinner.

How to Make Spaghetti Squash Lasagna Bake Recipe

Step 1: Roast your spaghetti squash perfectly

I like to start by cutting the squash in half lengthwise (be careful—it’s tough!), scraping out the seeds, then rubbing the cut sides lightly with olive oil, salt, and pepper. Roasting at 400°F for about 40 minutes does the trick—when it’s ready, the flesh scrapes out easily with a fork into those beautiful spaghetti-like strands. Pro tip: Don’t overcook or the strands get mushy; you’re aiming for tender but with a bit of bite.

Step 2: Sauté your veggies and cook the protein

While the squash roasts, heat olive oil in a skillet and sauté diced onions until soft and fragrant. Toss in minced garlic, then add your ground turkey—or whatever protein you prefer—and cook until browned and cooked through. Season with garlic powder, salt, pepper, and a pinch of Italian seasoning as you go for that homemade sauce flavor.

Step 3: Prepare the ricotta mixture

In a bowl, mix ricotta cheese with parmesan, lemon juice, a dash of salt, pepper, and a sprinkle of Italian seasoning. This creamy blend will be your cheesy layer that repairs the classic lasagna feel.

Step 4: Assemble your lasagna bake layers

In a baking dish, spread a little marinara sauce first, then layer spaghetti squash strands, ricotta mixture, cooked meat and veggies, spinach, and mozzarella. Repeat the layering until you run out of ingredients, topping it off with a final layer of mozzarella, panko breadcrumbs mixed with a little olive oil, and lemon zest for a golden, crisp crust.

Step 5: Bake to bubbly perfection

Bake at 375°F for about 20-25 minutes until the cheese is bubbling and the topping is golden brown. I love letting it sit for a few minutes after baking, so the layers settle and it’s easier to serve.

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Pro Tips for Making Spaghetti Squash Lasagna Bake Recipe

Don’t rush roasting: Check the squash at 35 minutes to avoid overcooking and losing that perfect texture balance.
Layer evenly: I’ve found that spreading ingredients in thin, even layers makes for the best bake and clean slices.
Use fresh lemon zest: It adds a surprising brightness that lifts the rich cheese and sauce flavors beautifully.
Rest before serving: Let the bake cool for 10 minutes so the layers firm up for easier portioning.

How to Serve Spaghetti Squash Lasagna Bake 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 Bake, healthy lasagna with spaghetti squash, low-carb lasagna recipe, cheesy spaghetti squash casserole, easy healthy dinner recipes

Garnishes

I always finish this dish with fresh basil leaves right before serving. It smells incredible and adds that fresh, herbal contrast to all the melted cheese and savory sauce. Sometimes, I also like a drizzle of good-quality olive oil for extra richness.

Side Dishes

To keep things balanced, I pair this lasagna bake with a crisp green salad—simple arugula dressed lightly with lemon vinaigrette works great. Garlic bread or roasted veggies are lovely sides if you want to keep it classic and cozy.

Creative Ways to Present

For a dinner party, I’ve served individual portions in small ramekins, baked until bubbly—they’re a total hit and look fancy without extra stress. Another fun idea is layering in a clear glass dish so guests can admire the beautiful layers before diving in!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Reheating works best in the oven or air fryer to keep the crispy top intact instead of soggy in the microwave.

Freezing

This bake freezes well if you want to prep ahead. I recommend freezing before baking—wrap tightly and thaw overnight before popping it in the oven. The texture stays surprisingly good after reheating!

Reheating

Reheat leftovers uncovered at 350°F for 15-20 minutes or until warmed through to preserve the topping crunch. Microwave works in a pinch but expect the crust to soften.

FAQs

Can I use noodles instead of spaghetti squash in this recipe?

While this recipe is designed for spaghetti squash as a lower-carb alternative, you can swap in cooked lasagna noodles or thin pasta sheets if you prefer. Just adjust the baking time accordingly, and be mindful that the dish will be heavier.
What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese is an excellent substitute and adds a similar creamy texture. For a dairy-free option, try blending silken tofu with a little lemon juice and nutritional yeast.
How do I know when the spaghetti squash is done roasting?

The squash is done when the flesh easily separates into strands with a fork and is tender but not mushy. Typically, roasting at 400°F for 35-40 minutes does the trick. Be careful not to overcook!
Can I make this recipe vegetarian?

Absolutely! Skip the ground meat and add extra mushrooms, lentils, or a plant-based meat substitute. The combination of ricotta, mozzarella, and marinara sauce provides plenty of savory richness without the meat.

Final Thoughts

This Spaghetti Squash Lasagna Bake Recipe quickly became a staple in my house because it’s one of those rare dishes that’s comforting and healthful at the same time. I love sharing this with friends and family because it feels like indulgence without the guilt. You’ll enjoy the layers of flavor and satisfying textures with every forkful—the perfect way to get cozy in your kitchen. Give it a go, and I promise it’ll become one of your favorites too!