Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna is everything you want in lasagna without all the carbs! Tender roasted spaghetti squash is tossed with a creamy ricotta filling, then topped with a rich, flavorful Italian sausage marinara and mozzarella cheese. It's cheesy, satisfying and can be assembled completely in advance!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Dishes

Cuisine: Italian

Servings: servings

Calories: 977kcal

Author: Marcie

Equipment

Rimmed Baking Sheets 16 3/4" x 12"

Ingredients

2 spaghetti squash on the smaller side, about 1 1/2 - 2 lbs. each
2 tablespoons olive oil divided
16 ounces Italian sausage casings removed
1 onion chopped
3 cloves garlic minced
2 cups marinara sauce homemade or store bought
1 cup ricotta cheese use more ricotta as necessary to coat the spaghetti squash; sub with cottage cheese
1 large egg
1/3 cup grated parmesan cheese
1/4 cup freshly chopped basil plus more for serving; optional
2 cups grated mozzarella cheese

Instructions

Prep and roast the spaghetti squash

Preheat the oven to 400 degrees. Lay the spaghetti squash horizontally on a cutting board and using a sharp knife, remove the stem. Stand the spaghetti squash upright on the cut side and using a sharp paring knife, cut the squash in half from the top down one side at a time. You can also use a large knife and cut in half from the middle using a rocking motion, but I don't advise this if your squash is on the taller, large side. Turn the squash horizontally once more to cut through the stem to separate it if necessary.
2 spaghetti squash
Scoop out the seeds and stringy insides with a large spoon, then use 1 tablespoon of the olive oil to brush over the cut side of the squash and season each squash half with salt and pepper to taste.
2 tablespoons olive oil
Place the squash cut side down on the baking sheet and roast for 40-45 minutes or until tender. This will vary depending on the size of your squash. Remove from heat and shred the squash with a fork when it's cool enough to handle. You will have roughly 3 cups of squash.

Prepare the filling

While the squash cooks, prepare the filling. Heat a large skillet over medium heat. Add the remaining tablespoon of oil and the Italian sausage. Break up the sausage into small pieces with a wooden spoon and cook until golden brown and cooked through, about 5 minutes. Remove with a slotted spoon and place in a bowl, then drain all but 1 tablespoon of the grease.
16 ounces Italian sausage
Add the onion to the skillet and cook 4-5 minutes until softened, then add the garlic and cook 30 seconds more. Add the sausage back to the pan along with the marinara sauce, and cook for 5-8 minutes longer. Remove from heat.
1 onion, 3 cloves garlic, 2 cups marinara sauce
Place the ricotta cheese and egg in a medium bowl and stir until incorporated. Add the parmesan cheese and basil and stir until combined, then stir in the spaghetti squash.
1 cup ricotta cheese, 1 large egg, 1/3 cup grated parmesan cheese, 1/4 cup freshly chopped basil

Assemble and bake the lasagna

Divide the ricotta mixture between the (4) spaghetti squash halves. You may have a bit leftover...it should not come all the way to the top.
Divide the sausage marinara mixture between the (4) squash halves and top with the grated mozzarella. Bake for 10-15 minutes or until bubbly and the cheese has melted. If you wish to brown the top, broil for about 1-2 minutes.
2 cups grated mozzarella cheese
Remove from heat and garnish with additional freshly chopped basil if desired. Enjoy!

Notes

Pro tip: Prep and cook the spaghetti squash 1-2 days in advance to make this meal go even more quickly! You can also assemble them up to 1 day ahead and bake them when you're ready.
You can roast spaghetti squash as per the instructions in the recipe card, or see my post how to cook spaghetti squash for more options.
Sub the Italian sausage for turkey sausage or your favorite ground meat. You can also forgo the meat and use 16 ounces of chopped mushrooms.
Store spaghetti squash lasagna boats in the refrigerator for up to 3 days.

Nutrition