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    Spaghetti Squash Lasagna Recipe: Easy-to-Make in 50 minutes!

    If you are a lasagna lover and want to try a new recipe, then spaghetti squash lasagna recipe is a must-try. Here, I will guide you through the recipe step by step, including all the ingredients you need.

    It is a very easy recipe, will not take more than an hour, and you will surely relish the cooking process!

    Spaghetti squash lasagna recipe is one of the delicious and easy-to-make recipes that takes a maximum of 50 minutes of your time. When you see this amazing mouth-watering lasagna, it makes you hungry, right? 

    Of course, it has to! The cheese loaded on top with sprinkles of seasonings like basil and the layers of lasagna with spicy sauces and more cheese fillings are top-tier. 

    I know we all can agree that thinking of making lasagna makes us lazy because it takes too much time. But trust me, this spaghetti squash lasagna will not make you tired. Once you learn the recipe, you will always remember it. It is that easy!

    Let’s get started and move forward to the recipe! 

    Spaghetti Squash Lasagna Ingredients

    You must be wondering if there are so many ingredients that you should get before starting cooking. But that is not true; below are the ingredients that are easy to find to make the lasagna flavorful.

    • Spaghetti squash
    • Crushed tomatoes
    • Mozzarella cheese 
    • Ricotta cheese 
    • Minced garlic
    • Olive oil
    • Spinach
    • Onions
    • Basil 

    Seasonings to Add

    Let’s Prepare Your Meal 

    Now you have all the ingredients available, so start preparing your meal step by step from the instructions given below. You will surely enjoy this journey because this recipe will not make you tired or bored. It is just so much fun!

    Step 1 – Bake the Spaghetti Squash First

    Firstly, preheat your oven to 400 F, slice the squash into two pieces, take a spoon and take out all the seeds.

    Once it is softened, separate the squash in a bowl, add ½ tablespoon olive oil, and squeeze the salt and pepper according to your preference. 

    Prepare a baking sheet along with cooking spray and foil. Place the squash carefully in the oven and let it bake for 25 minutes. 

    When the squash is baking, please wait for it to cool down. Then scratch it out with a fork and place it in a bowl or plate. 

    Questions that may arise regarding this vegetable spaghetti:

    How to soften spaghetti squash?

    If the squash is hard, then let me tell you it is very easy to make it soft. Just microwave it for 4-5 minutes so it becomes cookable in the oven.

    Does spaghetti squash need to be refrigerated?

    Yes, you can store it in a dry and cool place, like a fridge, for about a month or two because it will be devastated if you keep it outside the dark and cool spot for a long time. 

    Step 2 – Prepare the Sauce

    To save time:

    • Starting making the sauce while baking the spaghetti squash takes time.
    • Take a pan and put it on medium-high heat.
    • Add two tablespoons of olive oil.
    • Add the chopped onions and minced garlic; cook them for about 5-10 minutes. 

    Add crushed tomatoes, Italian seasonings, red pepper flakes, and salt and pepper, according to your preference. Stir them for approximately 10 minutes and keep checking until it gets thick in texture.

    Note: if you like less thickness in sauce, add a small amount of water to make the sauce liquid. 

    But make sure you only add a little water so the sauce can be set on lasagna fillings and the top. 

    Well, the thick the sauce, the more creamy and delicious it will be. Not only taste, but it will also make your dish look pleasing and mouth-watering.

    Step 3 – Mixture of Ricotta Cheese with Squash

    You are almost there! Take out the baked spaghetti squash in a bowl and add 1 cup of ricotta cheese along with a pinch of salt and pepper, ½ cup of shredded mozzarella cheese, and sprinkles of spinach. 

    Mix these ingredients well, remove any excess you notice, and place the mixture in another bowl. Keep in mind that everything is well stirred, so you do not feel any inconvenience in the other-making process. 

    Step 4 – Place the Lasagna in Baking Dish

    Before setting up all the ingredients in the dish, preheat the oven to 375 F. Now take hold of a baking dish of about 8 x 11 inches and layer each component of the lasagna you made. 

    Firstly, spread out the sauce you made, then apply the half mixture of ricotta and spaghetti squash. Again, use the sauce as the second layer starts making its place with sauce, ricotta, and squash mixture. 

    After setting up the three layers, add the remaining sauce with the sprinkles of mozzarella cheese (the favorite part of lasagna for everyone).

    Step 5 – It’s Time to Bake, Serve and Enjoy!

    Once your baking dish is ready, place it into the oven and bake for 30-35 minutes until it boils well. Also, keep checking after every few minutes, so you do not burn your dish or something. 

    When the lasagna is cooked well, let it cool for a few minutes and garnish it with sprinkles of spinach or basil (you can also add any seasoning if you are a spicy food lover). 

    That’s a wrap! You are all set to serve spaghetti squash lasagna with drinks or salads, whatever you want. This delicious lasagna itself is enough when you are starving so badly.

    If you are a lasagna fan, you will enjoy this tasty spaghetti squash lasagna recipe. Start cooking this easy and quick recipe!
    Learn More: 13 Perfect 2B Mindset Dinner Recipes

    spaghetti squash lasagna recipe

    Spaghetti Squash Lasagna Recipe

    reemhanifreemhanif
    If you are a lasagna lover, this spaghetti squash lasagna recipe will also take over your heart!
    Prep Time 20 minutes
    Cook Time 1 hour 17 minutes
    Total Time 1 hour 37 minutes
    Course Dinner
    Cuisine American
    Servings 8 people
    Calories 350 kcal

    Ingredients
      

    • 1 Spaghetti Squash large
    • 1 tbsp Olive oil 2 tablespoons (divided)
    • tsp Salt divided and more to taste
    • ½ tsp Black pepper divided and more to taste
    • 1 Yellow onion medium, chopped
    • 4 cloves Garlic minced
    • 1 Crushed tomato 28-ounce can
    • 2 tsp Italian seasoning
    • ½ tsp Red pepper flakes
    • 1 Ricotta cheese 15-ounce container
    • 1 Large egg
    • 5 ounces Spinach chopped, thawed, and drained
    • cups Mozzarella cheese shredded, divided
    • cup Parmigiano cheese: ⅓ cup grated
    • Fresh parsley: as needed chopped, for garnish

    Instructions
     

    • Preheat the oven to 400 °F.
    • Put together a baking sheet, foil, and cooking spray.
    • Cut the spaghetti squash lengthwise in half.
    • Scrape out all the seeds.
    • Rub the inside of each half of the spaghetti squash with 1 tablespoon of olive oil.
    • Sprinkle the insides with salt and pepper.
    • Place cut side down on your prepared baking sheet.
    • Roast it for about 35 minutes or until it softens.
    • Remove the spaghetti squash from the oven. Then let it cool.
    • Once it is cooled, scrape the flesh from the rind using a fork.
    • Make sure this fork scraping forms noodle-like strands. Make about 6 cups.
    • As you cook the squash, prepare the sauce. Warm up 2 teaspoons of olive oil in a large saucepan. Place it over medium heat.
    • At this point, add onion and garlic.
    • Cook it until it becomes soft, for about 5 minutes.
    • Put crushed tomatoes, red pepper flakes, Italian seasoning, ½ teaspoon of salt with ¼ teaspoon of black pepper.
    • Bring the sauce to a simmer. Cook it for about 20 minutes until it thickens.
    • Take a large mixing bowl. Put the ricotta, spinach, egg, ½ cup of mozzarella cheese, 1 teaspoon of salt, and ¼ teaspoon black pepper.
    • Squeeze the excess liquid from the spaghetti squash, and add it to the ricotta mixture you just made.
    • Warm up the oven to 375 °F.
    • Take an 8×11-inch baking tray. Spread around 1 cup of the sauce into its bottom.
    • Add ½ of the squash mix and spread it out evenly.
    • Add ½ of the sauce that is left over the ricotta layer.
    • Repeat until there remain two layers of the ricotta mix.
    • Spread the leftover tomato sauce over the top.
    • Sprinkle on the remaining 1 cup of mozzarella cheese and the Parmigiano Reggiano cheese.
    • Bake the dish for 40 minutes, until it gets bubbly.
    • Set the oven to bake for 3 minutes so it can brown up to the top (optional).
    • Allow the dish to stand for app. 10 minutes before you serve it.
    • Garnish with flavorful, fresh parsley. Enjoy!
    Keyword lasagna recipe, midnight spaghetti recipe, spaghetti squash lasagna recipe

    reemhanif
    article by

    reemhanif

    Reem Hanif, the writer behind The Foodnom blog, inspires readers with healthy and delicious recipes. Join her for nutritious culinary inspiration.

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