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Spaghetti Squash Lasagna

Prep time: 5 minutes - Cooking time: 70-80 minutes Total time: 75-85 minutes

A family favourite that is a flavour 💥! Compared to standard lasagna, this version is full of fibre, antioxidants and protein, and low in carbohydrates! A healthy twist indeed!


  • 2 spaghetti squash, halved and season with EVOO + S & P

  • 2 cups marinara sauce

  • Fresh mozzarella cheese, sliced

  • Grated mozzarella cheese

Ricotta mixture:

  • 1 pkg ricotta cheese (~500g)

  • 1 cup frozen spinach

  • 2 eggs

  • ½ cup basil leaves

  • ½ tsp salt & garlic powder

  1. Roast spaghetti squash on a parchment lined tray at 400F for 30 minutes.

  2. Once cooked using a fork scoop squash into a large bowl and combine with marinara sauce.

  3. In a separate bowl combine all the ingredients for the ricotta mixture.

  4. In a large baking dish layer half the squash mixture in pressing down slightly. Top with half the ricotta mixture, followed by half the mozzarella and parmesan.

  5. Repeat the layering.

  6. Bake at 375 for 35-40 minutes. If the top gets to crispy cover with aluminum foil until finished baking. Enjoy!


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