on Jan 21, 2015, Updated Sep 07, 2023 13 Comments 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!
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! Enjoy!Robyn xo
