Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Made  times
CooperCook 23

"A delicious and super easy alternative to carb-heavy lasagna."
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1 h 15 m 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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  1. Preheat oven to 350.
  2. Grease a 9x9 baking dish.
  3. Cut spaghetti squash in half lengthwise and scoop out the seeds. Roast in preheated oven 30 minutes or until tender. Cool.
  4. Use a fork to separate squash from its skin.
  5. Combine spinach, 1 1/2 cups mozzarella, ricotta, and salt and pepper.
  6. Spoon 1/2 cup sauce in bottom of prepared dish. Layer 1/2 of shredded squash and another 1/2 to 1 cup of sauce on top.
  7. Spoon 1/2 of spinach mixture on top.
  8. Repeat layers and finish with remaining sauce and remaining 1/2 cup of mozzarella.
  9. Bake 30 minutes or until cheese is melted and sauce is bubbling.