This easy spaghetti squash lasagna recipe is everything you love in lasagna made with tender cooked spaghetti squash.
If you love lasagna, you may also love my favorite lasagna recipe, skillet lasagna, and eggplant lasagna.
I love to use spaghetti squash as a substitute in pasta recipes and have made an easy lasagna featuring cooked spaghetti squash in place of the lasagna noodles. It is full of all the delicious flavors of lasagna with the hearty, filling benefit from the spaghetti squash!
Table of Contents
How to Make Spaghetti Squash Lasagna Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Spaghetti squash – You’ll want a medium squash that has been cooked using your favorite method. Here’s my favorite method on how to cook spaghetti squash.
For the meat sauce:
- Meat – I used a mixture of two types of meat in this recipe. I used ground turkey and ground turkey sausage. You can use just one type of meat and substitute it with ground beef or ground chicken.
- Marinara sauce – I used my homemade marinara sauce. You can also substitute it with your favorite store-bought sauce if you prefer.
For the cheese mixture:
- Greek yogurt – I used Greek yogurt in this recipe, but you can also use Ricotta cheese, cottage cheese, or even cream cheese.
- Egg – The egg helps to bind together with the Greek yogurt for a rich sauce. If you are sensitive to eggs and would like to make an egg-free version of this recipe, omit the egg. I’ve done it many times with great success.
- Cheeses – I use a mixture of three cheeses: Parmesan, mozzarella, and Cheddar. The blend gives the dish so much flavor.
Step-by-Step Instructions
Prep. Preheat oven to 350º F. Use a fork and loosen the strands in the inside of the cooked spaghetti squash. Set aside while preparing the lasagna mixture.
Make the sauce. Cook the ground turkey and turkey sausage in a large skillet over medium heat. Drain the meat and then add the marinara sauce to the meat, stirring to combine well. Mix the spaghetti squash strands with the meat sauce.
Make the cheese mixture. Stir together the Greek yogurt, egg, Parmesan cheese, and half of the mozzarella cheese in a separate bowl.
Make the lasagna. Ladle half of the meat mixture into a 9×13 casserole dish, scoop dollops of the Greek yogurt mixture on top of the meat mixture, and then top with the remaining meat mixture. Place in the preheated oven and bake for 20 minutes. Remove from the oven and top with the remaining mozzarella cheese and the cheddar cheese. Return to the oven and bake until the cheese is melted for about 12 minutes.
Serve. Remove from the oven and allow to rest for about 3-5 minutes before serving.
Storage Tips
To store. Leftovers keep well when stored properly. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days.
To make ahead. Prepare the lasagna in advance and cool. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days. You can also prepare it without baking and store it in the refrigerator wrapped well with plastic wrap. When ready to bake, preheat the oven and bake as directed. You may need to add more baking time since it is being baked from the refrigerator.
Here’s my spaghetti squash lasagna recipe. I think you are going to absolutely love it!
Spaghetti Squash Lasagna Recipe
Equipment
Ingredients
- 1 medium spaghetti squash, cooked using your favorite method
- 1 pound ground turkey
- 1 pound ground turkey sausage
- 3 cups marinara sauce
- 2 cups Greek yogurt
- 1 large egg
- ½ cup Parmesan cheese, shredded
- 1 cup grated mozzarella cheese
- 1/2 cup grated Cheddar cheese
Instructions
- Prep. Preheat oven to 350º F. Use a fork and loosen the strands in the inside of the cooked spaghetti squash. Set aside while preparing the lasagna mixture.
- Make the sauce. Cook the ground turkey and turkey sausage in a large skillet over medium heat. Drain the meat and then add the marinara sauce to the meat, stirring to combine well. Mix the spaghetti squash strands with the meat sauce.
- Make the cheese mixture. Stir together the Greek yogurt, egg, Parmesan cheese, and half of the mozzarella cheese in a separate bowl.
- Assemble the lasagna. Ladle half of the meat mixture into a 9×13 casserole dish, scoop dollops of the Greek yogurt mixture on top of the meat mixture, and then top with the remaining meat mixture. Place in the preheated oven and bake for 20 minutes. Remove from the oven and top with the remaining mozzarella cheese and the cheddar cheese. Return to the oven and bake until the cheese is melted for about 12 minutes.
- Serve. Remove from the oven and allow to rest for about 3-5 minutes before serving.
Notes
Storage Tips
To store. Leftovers keep well when stored properly. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days. To make ahead. Prepare the lasagna in advance and cool. Wrap well with plastic wrap and store in the refrigerator for 3 to 4 days. You can also prepare it without baking and store it in the refrigerator wrapped well with plastic wrap. When ready to bake, preheat the oven and bake as directed. You may need to add more baking time since it is being baked from the refrigerator.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is so cheesy and delicious! I love that you used spaghetti squash, genius idea!
Thanks so much, Gaby!
That picture drew me right in, it looks so delicious!! I need to lighten up!! 🙂 This sounds good! Pinning it!
hi there Robyn, loving your meals, just wondering if you think i can swap the Spaghetti squash for normal Spaghetti or pasta, what would you recommend if so, cheers Mark Re, Spaghetti Squash Lasagne!!
Absolutely, Mark! You could use cooked spaghetti noodles and follow the assembly instructions in the recipe. It would be delicious!
I saw your post over on Google+. What a terrific use for spaghetti squash. I had to stop by to get the recipe.
I’m so glad you stopped by, Kristi! Welcome and I sure hope you enjoy it!
This looks sooo delicious! I have been a spaghetti squash fan my entire life. I can’t remember a time my mom didn’t make it as a side with a little butter, salt and pepper.
I didn’t learn until I was an adult that it could be prepared in other ways though (lol). Since learning that, I have always sought out delicious & interesting sounding spaghetti squash recipes. I cannot wait to try this one, especially since you used so many healthy alternative ingredients. And maybe, just maybe, it will finally get my husband to give spaghetti squash a full thumbs up! LOL
Does it get watery at all when it cooked? Just curious. Had a epic-fail with using zucchini. My family complained it was too watery.
Are you using the skin of the Spag Squash for anything? If not, why leave enough for stability? Otherwise sounds like a wonderful dish- hopefully the family will eat it.
I’m wondering the same thing.
This is my second recipe from the site and I was as overwhelmed with this one as I was the first. I love lasagna with the ricotta cheese in the middle and was a little skeptical about using greek yogurt. But it really does work. Now I can enjoy lasagna again, guilt free. I did substitute zucchini in place of squash because I had one I needed to use up. Before I added it to the sauce I wrapped it in a paper towel and squeezed all the excess water out. Makes for a less watery version.
I’m so glad you enjoyed it, Lisa! Thanks! xo