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Spaghetti Squash Lasagna trades traditional pasta noodles for tender spaghetti squash to make a hearty yet light gluten-free casserole. Loaded with turkey sausage, zesty homemade tomato sauce, and a combo of ricotta and mozzarella cheeses, this is easy, cheesy comfort food.
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Oven, Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
You’ll Love This Hearty Spaghetti Squash Lasagna
When you’ve mastered the world’s best lasagna and the world’s best gluten-free lasagna, why not lighten things up and try something a little different? This wonderful spaghetti squash lasagna manages to be filling without being overly heavy and is packed with all the deliciously melted cheese we’ve come to expect from lasagna (you’ll use three cheeses here, including mozzarella parmesan, and ricotta).
Slices of freshly baked gluten free french bread are a must to soak up any extra sauce, and a simple side of salad or lemon green beans and mushrooms will round out dinner. Here’s why you should make this recipe tonight!
- Classic lasagna flavor without the pasta. You’ll find all the comforting, familiar flavors you expect from lasagna in this recipe but without the starchy, flour-based pasta!
- Easy to adapt. I love making this lasagna exactly how it’s written on the recipe card, but you have options if you want to add vegetables, try a different type of sausage, or even make it vegetarian!
- Gluten free! I love using spaghetti squash in recipes—it’s a naturally gluten-free swap for regular noodles that will give you extra fiber and a nice dose of extra vegetables.
- Make-ahead friendly. You can make this recipe ahead of time and freeze it for later! I’ve given all the details for how to do this in the “storage” section lower down.
What You’ll Need
If your spaghetti squash weighs a little more or less than 4 pounds, that is fine! Just try to have around 4 pounds of squash so you’ll have enough to make a hearty lasagna. Here’s a look at the rest of the ingredients in this recipe, and I’ve included the full ingredient amounts in the printable recipe card at the end of this post.
- Spaghetti Squash: You’ll need about 4 pounds of spaghetti squash from 1 large or 2 medium squash.
- Olive Oil: I like extra virgin olive oil.
- Turkey Sausage: I use hot Italian turkey sausage but you may use any type of sausage you prefer.
- Onion: A yellow or red onion works great.
- Garlic: Feel free to add more garlic for extra garlic flavor.
- Crushed Tomatoes: I use Tuttorosso crushed tomatoes, which have a little basil in them. If you use a brand without basil, you may want to add a little more fresh or dried basil.
- Italian Seasoning: Or try a combination of dried basil and oregano if you don’t have Italian seasoning.
- Salt and Pepper: I use Kosher salt and black pepper.
- Ricotta Cheese: Part-skim ricotta is my choice, and any type of ricotta will work.
- Parmesan Cheese: Shredded or grated parmesan is fine.
- Egg: A large egg helps to hold the filling together.
- Parsley: Fresh parsley is added to the ricotta for fresh flavor, and you can use dried parsley if needed.
- Mozzarella Cheese: Any type of pre-shredded mozzarella works well.
How to Make Spaghetti Squash Lasagna
First, roast the squash and scrape out its insides to make “noodles”. I’ve outlined the rest of the steps you’ll take to make this lasagna below, and you’ll find the full detailed instructions in the recipe card lower down.
- Prep the squash. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil and salt and pepper. Poke a few holes in the outside.
- Bake. Place the squash cut side down on a baking sheet and bake at 400°F until tender.
- Make the squash noodles. Using a fork, scrape out the “noodles”.
- Squeeze the squash. Place the noodles on a kitchen towel, twist them up to squeeze out any water. Spread out to finish draining.
- Cook the sausage. Heat olive oil in a skillet and cook the turkey sausage and onion and cook until the sausage is browned.
- Add tomatoes. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper.
- Make ricotta mixture. Stir together the ricotta cheese, ¼ cup of the parmesan cheese, egg, and parsley in a bowl.
- Prep. Reduce the oven temperature to 350°F and coat a 9×13-inch baking dish with oil.
- Start assembling the lasagna. Layer one-third of the sauce in the bottom of the baking dish and scatter about half of the squash over it.
- Add cheese. Spread the ricotta mixture in an even layer over the squash.
- Add more sauce and squash. Then layer on more sauce and the rest of the squash.
- Finish the sauce. Top with the rest of the sauce and scatter with the shredded mozzarella and remaining parmesan.
- Bake. Place the lasagna in the oven and bake for 30 minutes, then rest for 5-10 minutes before serving.
Tips and Variation Ideas
- Make thicker layers: If you want thicker layers, make this in an 8×11-inch or 9-inch square baking dish or try a 1 ½-2 quart casserole dish.
- Lower the spice level. You can use mild or sweet Italian sausage for a less spicy lasagna.
- Other meat. Try pork sausage or even just plain ground beef or turkey. I like the sausage for the additional flavor, but you can use any lasagna meat option you like.
- Or go vegetarian. Instead of sausage, go vegetarian! Use plant-based meat, or keep it extra light, and don’t use any meat at all in the filling.
- Try fresh mozzarella. Fresh mozzarella is also a nice option in place of the shredded block of mozzarella.
- Add veggies. Sauteed mushrooms or bell peppers added to the sauce give it extra flavor and heartiness. Other vegetable options could include spinach and zucchini.
How to Store and Reheat Extras
- Fridge – Transfer leftover lasagna to an airtight container or cover the pan tightly with foil and store it in the fridge for up to 3 days.
- Freezer – Make the lasagna in a freezer-safe pan, then cool it after it bakes and wrap the pan tightly in plastic or foil. Store the lasagna in the freezer for up to 3 months. Thaw the lasagna in the fridge before reheating it, or reheat it from frozen, knowing that you’ll need to add more heating time if the lasagna is frozen.
- To Reheat – Place the unwrapped lasagna in its pan in a 350°F oven, or place portions of lasagna in a baking dish, and reheat them for 10 minutes until the cheese is melted and the lasagna is heated through. Or, reheat portions of lasagna in the microwave in 1-minute increments until hot.
Make It a Meal
- Salad. Serve a crisp Italian wedge salad with portions of lasagna, or make a fresh, basil-spiked caprese zoodles salad.
- Soup. I love serving little cups of homemade soup with lasagna! Some favorites include instant pot tomato soup, cream of mushroom soup, or butternut squash soup.
- Gluten free bread. A batch of gluten free garlic breadsticks or gluten free breadsticks is perfect for dipping into the meat sauce or serving alongside the lasagna with salted butter.
- Veggie sides. Easy veggie sides to spaghetti lasagna could include roasted cauliflower or whipped cauliflower, parmesan roasted broccoli, or air fryer asparagus with parmesan.
More Spaghetti Squash Recipes
Spaghetti Squash Lasagna
Spaghetti squash lasagna is loaded with turkey sausage, cheeses, and tender spaghetti squash. Naturally gluten-free!
Servings: 8 servings
Ingredients
- 1 large spaghetti squash (3 ½ – 4 lbs)
- 1 teaspoon olive oil plus more for the spaghetti squash
- 1-1 ½ lbs. hot Italian turkey sausage , removed from its casings
- half of a medium onion , chopped
- 1 clove garlic , minced
- 28 oz. can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt plus more for the spaghetti squash
- ¼ teaspoon black pepper plus more for the spaghetti squash
- 15 oz. container part skim ricotta cheese
- ½ cup grated parmesan cheese , divided
- 1 large egg
- 2 Tablespoons minced fresh parsley , plus more for garnish if desired
- 1 cup shredded mozzarella cheese (about 4 oz.)
Instructions
- Preheat oven to 400°F. Cut the 1 large spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with a little olive oil and season with ½ teaspoon kosher salt plus more for the spaghetti squash. Place the squash cut side down on a baking sheet and poke holes in the skin with a fork. Bake for about 40 minutes at 400°F, until tender.
- Meanwhile, heat the 1 teaspoon olive oil plus more for the spaghetti squashn a large saucepan over medium heat. Add the 1-1 ½ lbs. hot Italian turkey sausage and half of a medium onion to the skillet, and cook until the sausage is browned and cooked through, crumbling it as it cooks. Add the 1 clove garlic and cook for another minute or two.
- Add the 28 oz. can crushed tomatoes, 1 teaspoon Italian seasoning, salt, and ¼ teaspoon black pepper plus more for the spaghetti squash, and heat through for about 5 minutes.
- Make the ricotta mixture by adding the 15 oz. container part skim ricotta cheese, ¼ cup of the ½ cup grated parmesan cheese, 1 large egg, and 2 Tablespoons minced fresh parsleyto a bowl, and stir until combined and smooth. Set aside.
- When the spaghetti squash is cooked and tender, use a fork to scrape out the “noodles” and spread them out on a kitchen towel for several minutes, then gather up the squash in the towel and twist to squeeze out any excess moisture.
- Scrape out the “noodles” into a large bowl using a fork and set aside.
- Reduce the oven temperature to 350°F and coat a 9×13-inch baking dish with olive oil or cooking spray.
- Layer one-third of the sauce mixture (about 1 ½ cups) in the bottom of the baking dish. Scatter about half of the squash over the sauce. Spread the ricotta mixture in an even layer over the squash, followed by another one-third of the sauce and the remaining squash. Top with the rest of the sauce and scatter with the 1 cup shredded mozzarella cheese and the remaining ¼ cup parmesan cheese.
- Bake at 350°F for 25-30 minutes, or until cheese is melted and lightly browned, and casserole is heated through. Let sit for 5 minutes or so before serving. Sprinkle with additional minced parsley, if desired.
Nutrition Facts
Spaghetti Squash Lasagna
Amount Per Serving
Calories 361
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 117mg39%
Sodium 1074mg45%
Potassium 766mg22%
Carbohydrates 21g7%
Fiber 4g16%
Sugar 8g9%
Protein 30g60%
Vitamin A 894IU18%
Vitamin C 16mg19%
Calcium 360mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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Awesome recipe. Just need to know when you freeze it do you bake it first?
With traditional baked pasta recipes you can usually do either, but in this case I recommend baking it first, but don’t let it get fully browned on top.
Where is the recipe???
Kathleen, the recipe is on the second page of the post. There is a link to click at the bottom of the first page. Here’s the link for you: https://cupcakesandkalechips.com/turkey-sausage-mushroom-spaghetti-squash-casserole/2/
I have scrolled through the page from top to bottom over and over but I just cannot see the recipe.
I’m sorry you had difficulty seeing the recipe, Kathleen. There’s a large font at the bottom of the post that says “CLICK TO CONTINUE READING”. If you click that, it will take you to the recipe. 🙂
Believe me. I clicked that. I searched high and low for the recipe. I even clicked on Get Ingredients, but that’s something else. Thanks anyway for replying.
the link no longer seems to be working. I would have made this for dinner if the recipe were visible somewhere
I’m so sorry that you had trouble finding the recipe, Ann.
I make zucchini lasagna (zucchini cut lengthwise in place of the pasta) all the time like this & the other night i made zucchini baked spaghetti. I have a veggetti (walmart) & you put your veggie in & turn till it makes strings like pasta. I love it & all my kids loved it also, although they are not super picky. I like spaghetti squash but my kids are not in love with it. I also make cauliflower pizza (cauliflower crust) which bbq chicken, bacon, & cheese is everyone’s favorite in my house 🙂
Finally made this tonight and it was fantastic! My husband loves spaghetti squash, but I’ve never been a fan. Every now and then, I make it for him, but this is the first time I’ve ever enjoyed it! In fact, I had three servings (yikes). So glad I found this on Pinterest. Thank you!
Oh yay! So glad you found it, made it, and loved it!