Table of Contents

• Why You Will Love This Low-Carb Lasagna
• Professional Tips for Success
• Key Ingredients for Flavorful Lasagna
• Creative Variations to Try
• How to Make Spaghetti Squash Lasagna Step-by-Step
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions
• Spaghetti Squash Lasagna Recipe
• Before You Go

Why You Will Love This Low-Carb Vegetarian Lasagna

This isn’t just another lasagna recipe; it’s a culinary experience designed to be both delicious and nutritious. Here’s why this spaghetti squash lasagna will become a staple in your kitchen:

• A Wholesome & Healthy Vegetarian Meal: This lasagna is a powerhouse of nutrition, brimming with colorful vegetables like spaghetti squash and kale. It’s incredibly satisfying without being heavy, proving that healthy eating can be truly indulgent. You’ll find yourself reaching for seconds, not because it’s lacking, but because it’s so rich in flavor and texture, you won’t even miss the meat!
• Every Layer Bursts with Flavor: From the perfectly roasted spaghetti squash to the tender sautéed onions and kale, each component is thoughtfully prepared. These layers are complemented by the creamy, indulgent melty cheese and uplifted by fresh cilantro and the warm, earthy undertones of nutmeg, creating a complex and comforting flavor profile.
• Remarkably Versatile and Adaptable: One of the greatest attributes of this recipe is its flexibility. Don’t have spaghetti squash? Try roasting slices of summer squash or zucchini for a similar effect. Swap kale for fresh spinach, experiment with different fresh herbs like basil or parsley, and feel free to use your favorite homemade or quality store-bought tomato sauce. This recipe is designed to adapt to your pantry and preferences.

Professional Tips for Perfect Spaghetti Squash Lasagna

Achieving a restaurant-quality lasagna at home is easier than you think with these expert insights:

• Opt for Fresh Mozzarella and High-Quality Asiago: The secret to truly delicious lasagna often lies in the cheese. Fresh mozzarella offers a superior flavor and melts more beautifully than its pre-shredded or low-moisture counterparts. A good quality Asiago adds a depth of flavor that elevates the entire dish. Better quality cheese means you can often use less for the same flavor impact, leading to a healthier, yet equally satisfying, result.
• Choose Flat Lasagna Noodles for Optimal Layering: Flat lasagna noodles are ideal for this recipe as they allow for more generous layers of vegetables and squash. If you can only find ruffled or wavy noodles, you might need to adjust your layering to accommodate their shape, potentially resulting in fewer, thicker layers.
• Crucial: Thicken Your Tomato Sauce: Spaghetti squash naturally has a high water content, which can make your lasagna watery if not addressed. To combat this, ensure your tomato sauce is extra thick. My homemade tomato pasta sauce is perfect when simmered down or boosted with an additional can of diced tomatoes, cooked until it reaches a consistency similar to a thick stew. A robust sauce is key for a cohesive lasagna.
• Roast the Spaghetti Squash in Advance: To save time and improve the texture of your lasagna, roast the spaghetti squash up to three days ahead. Once roasted, fluff the strands with a fork, allow it to cool completely, and store it in the refrigerator. An added benefit of this prep is that any excess liquid will drain, which you can then discard, ensuring your lasagna remains firm and flavorful.

Key Ingredients for Flavorful Lasagna

Here’s what you’ll need to create this amazing spaghetti squash lasagna:

• Spaghetti Squash: As a winter squash, it develops a deeper, richer flavor and tends to contain less water when in season (fall and winter), making it ideal for this dish.
• Freshly Ground Nutmeg: This recipe highlights the distinct aroma of freshly ground nutmeg. If you only have pre-ground nutmeg, it’s best to omit it, as its flavor profile is significantly different and won’t contribute the desired notes.
• Black Pepper & Kosher Salt: Essential seasonings to enhance all the flavors.
• Onion: A large yellow or sweet onion is recommended for its balanced sweetness. White onions can be a bit too sharp for this recipe.
• Garlic: Fresh garlic is irreplaceable for its pungent, aromatic flavor. Avoid garlic powder for this recipe; jarred minced garlic can be a convenient shortcut.
• Kale: I prefer Tuscan kale, also known as Lacinato kale, for its flat, tender leaves and slightly sweeter taste, similar to what I use in my Tuscan kale salad. Curly kale also works wonderfully.
• Cilantro: Fresh cilantro adds a bright, zesty note that beautifully complements the other flavors. Don’t be afraid to experiment with other fresh herbs.
• Ricotta Cheese: Part-skim ricotta offers the best texture and creaminess. Lower fat versions can sometimes become grainy when baked.
• Mozzarella: Always choose freshly shredded mozzarella cheese. Pre-grated cheeses contain anti-caking agents that hinder optimal melting, preventing that desirable stretchy, melty texture. Shredding your own ensures a superior result. Grab extra for a Heirloom Tomato and Mozzarella Salad appetizer!
• Asiago Cheese: This hard Italian cheese adds a nutty, tangy flavor. If vegetarian concerns are paramount, ensure you select a vegetarian-friendly Asiago.
• Whole-Wheat Lasagna Noodles: These add a wholesome touch and additional fiber.
• Tomato Sauce: A thick, lightly seasoned variety is essential. You can purchase a good quality thick sauce or prepare this excellent homemade marinara sauce and enhance it with some diced tomatoes for extra body.

Refer to the full recipe card below for precise quantities and additional details.

Creative Variations to Enhance Your Lasagna

This spaghetti squash lasagna recipe is incredibly versatile, allowing you to tailor it to your taste and pantry:

• Swap Out the Squash: While spaghetti squash is fantastic, don’t limit yourself! I’ve had great success with thin slices of summer squash and zucchini. Simply roast them on baking sheets with a drizzle of olive oil and a sprinkle of dried Italian seasoning and salt before assembling. This pre-roasting step helps cook out moisture, leading to an even more flavorful and firm lasagna. Find inspiration in my Vegetable Lasagna or Zucchini Lasagna recipes.
• Incorporate Extra Vegetables: Elevate the nutritional content and flavor by adding more vegetables. Sliced eggplant, roasted beforehand to prevent sogginess, makes a wonderful addition. Fresh spinach can be wilted and added to the ricotta mixture or layered directly. For a bolder, slightly bitter flavor, consider collard greens, keeping in mind their distinct texture (as discussed in my post on Collard Green Salad).
• Experiment with Different Cheeses: For an exceptionally rich and creamy lasagna, try incorporating cottage cheese alongside the ricotta. Start by substituting half of the ricotta with cottage cheese to see how you like the added tang and texture. You could also explore different hard cheeses for grating on top, such as Parmesan or Pecorino Romano.

How to Make Spaghetti Squash Lasagna Step-by-Step

Follow these detailed instructions for a perfectly layered and delicious lasagna. Further measurements are provided in the recipe card below.

Roast and Season the Squash:

1. Step 1: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Step 2: Carefully halve your spaghetti squash lengthwise. Use a spoon to scoop out the seeds and fibrous strands from the center. Place the squash halves cut-side up on the prepared baking sheet. Drizzle generously with olive oil and a pinch of coarse kosher salt. Flip them over, drizzle with a bit more olive oil and salt, ensuring both sides are seasoned.
   Tip: Don’t discard the seeds! Set them aside to roast for a healthy snack later.
3. Step 3: Bake in the preheated oven until the squash skin is easily pierced and yields softly when poked with a fork. The baking time can vary significantly based on the size of your squash, typically ranging from 30 to 60 minutes.
4. Step 4: Once cooked, use tongs to grip the squash and, with a fork, carefully scrape out the spaghetti-like strands into a medium bowl. Repeat this process for all squash halves.
5. Step 5: Season the warm spaghetti squash generously with olive oil, kosher salt, freshly ground black pepper, and fresh ground nutmeg. If you only have pre-ground nutmeg, it’s best to omit it. Fluff the squash with a fork, tossing to ensure all strands are evenly coated with seasoning.
   Prep Ahead: The roasted spaghetti squash can be prepared several days in advance and stored in the refrigerator. This also helps extra liquid drain, contributing to a firmer lasagna.

Prep and Assemble Your Lasagna:

6. Step 6: Reduce the oven temperature to 350°F (175°C) for baking the lasagna.
7. Step 7: In a medium bowl, combine the fresh, finely chopped cilantro with the part-skim ricotta cheese. Mix well and set aside.
   Herb Variations: Feel free to experiment with other fresh herbs like basil or parsley, or add a pinch of red pepper flakes for a subtle kick!
8. Step 8: Heat a large skillet over medium heat. Add about 1 tablespoon of olive oil and swirl to coat the pan. Add the thinly sliced onions and minced garlic, sautéing until the onions become translucent and fragrant. Remove the onion and garlic mixture from the skillet and set aside. Add a little more olive oil to the same skillet, then add the kale ribbons. Sauté until the kale is wilted and cooked through. Combine the cooked kale with the sautéed onions and garlic.
9. Step 9: If using dried lasagna noodles, cook them according to package directions until al dente (still slightly firm to the bite). Drain the noodles and rinse them immediately in cold water to halt the cooking process. Drizzle with a small amount of olive oil to prevent them from sticking together. Arrange all your prepared ingredients around your 12x7x4 inch baking dish, ready for assembly.
10. Step 10: Begin assembling the lasagna by spreading a thin, even layer of your thick tomato sauce across the bottom of the baking dish. Place 3 overlapping lasagna noodles over the sauce.
11. Step 11: Using a rubber spatula, spread approximately one-third of the ricotta mixture evenly over the lasagna noodles.
12. Step 12: Next, carefully add a layer of the seasoned spaghetti squash. Be mindful not to scoop any excess water that may have drained to the bottom of the bowl.
    Layer Thickness: I recommend making this layer about ¾ inch thick, with minimal visible ricotta peeking through.
13. Step 13: Evenly sprinkle one-third of the onion and kale mixture over the spaghetti squash. Using your hands makes this step easiest.
14. Step 14: Top the vegetable layer with another generous amount of tomato sauce.
    Sauce Selection: Ensure you’re using a relatively “plain” tomato sauce, lightly seasoned, so it doesn’t overpower the delicate flavors of the squash and herbs in this lasagna.
15. Step 15: Finally, add a layer of shredded mozzarella cheese and grated Asiago cheese.
16. Step 16: Repeat steps 10-15, creating additional layers until your baking dish is full, ensuring the final layer is topped generously with cheese.
    Cheese Lovers: Don’t hesitate to add a bit of extra cheese to that top layer for a golden, bubbly crust!
17. Step 17: Bake the lasagna in your preheated oven (350°F / 175°C) for approximately 50 minutes, or until it’s bubbling around the edges and the cheese on top is golden brown. Allow the lasagna to cool for 10-20 minutes before slicing and serving. This cooling period helps the layers set, making it easier to cut and preventing it from falling apart.

Chef Lindsey’s Recipe Tip: The Art of the Cheese Pull

Presentation is key, and for this lasagna, it’s all about that glorious cheese pull! To truly impress your guests, serve this lasagna tableside. The sheer delight of seeing the long, melty strands of cheese as you cut each piece is unmatched. For the absolute best cheese-pull experience, always use freshly shredded mozzarella rather than the pre-shredded, low-moisture varieties. The difference in melt and stretch is truly remarkable.

Frequently Asked Questions About Spaghetti Squash Lasagna

Spaghetti Squash Lasagna Recipe

Spaghetti Squash Lasagna

by Chef Lindsey

This Spaghetti Squash Lasagna features layers of low-carb, tender spaghetti squash, bright cilantro, and a rich homemade tomato sauce, complemented by creamy mozzarella and part-skim ricotta. It’s a healthy, vegetarian, hearty, and incredibly flavorful dish!

Prep Time: 20 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 10 minutes

Servings: 8 people

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Ingredients

• 1 large spaghetti squash
• Freshly ground nutmeg (omit if only pre-ground)
• Freshly ground black pepper
• Kosher salt
• 1 large yellow or sweet onion, thinly sliced
• 6 cloves fresh garlic, minced
• 8 stalks Tuscan Kale (Lacinato kale), stalks removed, sliced into thin ribbons
• 1 cup part-skim ricotta cheese
• ⅓ cup finely chopped fresh cilantro
• 5 oz fresh mozzarella, shredded
• 5 oz Asiago cheese, grated (ensure vegetarian if preferred)
• 3 ½ cups thick tomato pasta sauce
• 4 sheets fresh whole-wheat lasagna noodles

Instructions

Roast and season the squash:

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. Halve the spaghetti squash, scoop out the insides (set seeds aside for roasting if desired). Place halves cut side up on the baking sheet, drizzle with olive oil and coarse kosher salt. Flip and repeat.
3. Bake until the skin gives easily when poked with a fork (30-60 minutes, depending on size).
4. Using tongs, scrape out the spaghetti squash strands with a fork into a medium bowl.
5. Season generously with olive oil, kosher salt, fresh ground pepper, and fresh ground nutmeg (omit if using pre-ground). Fluff to coat. (Can be made several days ahead).

Prep and assemble your lasagna:

6. Preheat the oven to 350°F (175°C).
7. Mix fresh, chopped cilantro with the ricotta in a medium bowl and set aside. (Consider other herbs like basil, or red pepper flakes for heat).
8. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, sauté onions and garlic until translucent. Remove and set aside. Add more olive oil, sauté kale until limp. Add kale to onions and mix.
9. If using dried noodles, cook until al dente. Drain, rinse in cold water, and drizzle with olive oil to prevent sticking. Gather all ingredients around your 12x7x4 baking dish.
10. Spread a thin layer of sauce on the bottom of the dish, then place 3 overlapping lasagna noodles.
11. Spread about a third of the ricotta mixture on the noodles.
12. Add a thick layer (approx. ¾ inch) of spaghetti squash, being careful not to scoop out excess water from the bottom of the bowl.
13. Sprinkle 1/3 of the onion/kale mixture over the squash (easiest with hands).
14. Top the vegetables with sauce. (Use a lightly seasoned “plain” tomato sauce to avoid overpowering other flavors).
15. Add a layer of mozzarella and Asiago cheese.
16. Repeat layers until the pan is filled, ending with a final generous layer of cheese.
17. Bake for 50 minutes or until bubbling and golden. Cool 10-20 minutes before serving to allow layers to set.

Notes

• Flavor Tips: A lightly seasoned, “plain” tomato sauce works best here to allow the nuanced flavors of the squash, herbs, and other vegetables to shine without being overshadowed.
• Variations: Different Noodles: This recipe is adaptable to various noodle types, including no-boil lasagna noodles or gluten-free options. Adjust cooking times as per package instructions.
• Storage: Leftover spaghetti squash lasagna stores well in an airtight container in the fridge for 3-5 days after cooling completely. It can also be frozen for up to 3 months.

Nutrition

Recipe Details

• Course: Dinner, Main Course
• Cuisine: American, Italian
• Calories: 306 per serving

Before You Go: More Delicious Recipes!

I hope you thoroughly enjoyed this professional chef-tested recipe for a healthy and flavorful spaghetti squash lasagna. If you’re looking for more delicious and filling vegetarian recipes, be sure to explore my collection. And for those who occasionally enjoy meat, you can easily adapt this concept or try making a ground beef or ground turkey variation using my classic Ultimate Lasagna Recipe!