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What’s Cookin’ | Spaghetti Squash Lasagna

When I find a good recipe I like to share it. Last night I made spaghetti squash lasagna. I got the recipe from I have been a vegetarian my entire life so I get super excited when I find a tasty meatless meal. The dish came out so yummy and it is a great alternative to the traditional lasagna. It is lower in calories and better for you.

Spaghetti Squash Lasagna

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese (I used lowfat cottage Cheese), then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian. Although the recipe at calls for ricotta cheese I used 1%  lowfat cottage cheese since it is lower calories. I also prefer cottage cheese since I just grew up with my mom using it in her lasagna recipes. .

This recipe calls for cooked spaghetti squash. I roasted my spaghetti squash first, which is really simple to do, you can do this the day before and store the squash in the refrigerator or  you can make it in the microwave if you need it quick. Once cooked, simply use a fork to separate the strands.

See instructions on how to roasted spaghetti squash here.


2 cups marinara sauce
3 cups cooked roasted spaghetti squash
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella


Preheat oven to 375°.

ladle marinara sauce on the bottom of  your baking dish
Top cooked spaghetti squash and spread evenly
Top with ricotta or cottage cheese
Sprinkle grated parmesan cheese and mozzarella Cheese
Layer as you would with lasagna
Add the remaining sauce, parmesan and mozzarella cheese.

Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble;
uncover and cook an additional 5 minutes.

*The dish tasted even better the second day as it was a little bit runny when it first came out oven.

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