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Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna is a healthy, low carb spin on a comfort food classic! Loaded with Italian flavors & cheeses, and gluten free!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 People
Calories 225kcal
Author Taylor Kiser


  • 2 Cups Marinara sauce
  • 1 Large spaghetti squash, roasted (about 3 lbs- see notes)
  • 1 15 oz Container of low fat ricotta cheese
  • 8 oz Mozzarella cheese (2 cups lightly packed)
  • Fresh basil leaves
  • 1 tsp Salt, divided
  • 2 Tbsp Parmesan cheese, finely grated


  • Heat your oven to 400 degrees
  • Spread half the sauce in a 8x11 inch baking pan.
  • Scrape the spaghetti squash out of the shell to make strands. Layer half over the sauce.
  • Then, gently spread half the ricotta over, followed by 1/2 tsp of salt, half the mozzarella cheese and some fresh basil leaves. (just lay them flat on the lasagna)
  • Repeat the layers and then sprinkle with the parmesan.
  • Cover and bake until bubbly, about 30 minutes. Then, turn your broil to HIGH and cook until browned, about 2-4 minutes.
  • Let cool for 5 minutes and DEVOUR!



I roasted the squash like THIS and I HIGHLY recommend it so that your squash is not mushy


Calories: 225kcal | Carbohydrates: 16g | Protein: 15g | Fat: 12g | Saturated Fat: 6.7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 947mg | Potassium: 158mg | Fiber: 1.5g | Sugar: 5.8g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 3mg