Easy Spaghetti Squash Lasagna

Spaghetti Squash Lasagna Recipe

Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? This nutritious lasagna checks all the boxes. While the traditional version is composed of layers of noodles, meat and cheese, I want to show you a different way of enjoying the classic dish. By swapping out lasagna noodles for spaghetti squash, not only will you amp up the vegetable intake, but the lasagna-making process will become much more effortless. It’s even easier than making lasagna roll-ups! With a little prep work beforehand, you can whip up this hearty comfort meal in under 30 minutes. And if you’re looking for another EASY lasagna made in one pot, give this no noodle cabbage lasagna a try!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

Spaghetti squash – This versatile winter squash is loaded with beta carotene and vitamin C. Choose one that weighs about 3 pounds. Chicken – Both white and dark meat will work. Cook and shred or use store-bought rotisserie chicken. You can even use cooked ground chicken. Kale – this hearty leafy vegetable adds great texture, flavor, and nutrition to this dish. Don’t leave it out ;). Tomato sauce – Put your favorite jarred marinara sauce to work here! If serving to your baby, you can use no-salt-added tomato sauce to lower the sodium content. You can also use this easy homemade vegetable sauce.

Step-by-Step Instructions

Cook the spaghetti squash

Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two squash halves cut-side down on a baking sheet and bake until soft. Step-by-step instructions with visuals, tips, and baking time are found in my spaghetti squash for babies post. Tip: Cook the spaghetti squash and chicken over the weekend or whenever you have some extra time. That way, you can easily make this on a busy weeknight.

Make the sauce and ricotta mixture

Heat olive oil in a large skillet over medium heat. Cook the onion and garlic. Add the kale and chicken and cook for 5 minutes or so, until the kale wilts down. Turn off the heat. In a large bowl, combine the ricotta, egg, mozzarella cheese and the cooked kale mixture. If you don’t want to dirty another bowl, you can simply add to the pot. Just be sure wait until the kale mixture cools down a bit.

Assemble

Spread 1/2 cup of tomato sauce on the bottom of the prepared baking dish or casserole dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta cheese mixture. Spread 1 cup of tomato sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese. Allow to cook for 10 minutes or so and enjoy!

Variations

No chicken? You can add beef or ground turkey Vegetarian? Add tofu or beans instead of chicken No kale? Add spinach or other dark leafy greens, like swiss chard and collard greens An alternative to tomato sauce? Try adding your favorite pesto or pasta sauce, like my sweet potato sauce or butternut squash pasta sauce