This post may contain affiliate links. Please see our disclosure policy for more details.

This cheesy spaghetti squash lasagna is loaded with protein and vegetables and made with just 10 simple ingredients. It’s easy to make and oh so comforting!

A close up shot of a square piece scooped from the pan.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

All the ingredients laid out on a white background.

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

Roasted spaghetti squash halves with halve shredded into strands.

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

A two image collage showing how to make the ricotta vegetable 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

A large blue casserole dish layered with tomato sauce and spaghetti squash.

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.

Kale ricotta mixture spread on top of the squash in casserole dish.

Top with half of the ricotta cheese mixture.

Tomato sauce spread on top of kale ricotta 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.

Baked spaghetti squash lasagna in a blue casserole dish.

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

Storage Suggestions

Transfer any leftover lasagna casserole in an airtight container and store in the refrigerator for up to 4 days.

More Comfort Food Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 8 votes

Spaghetti Squash Lasagna

This cheesy spaghetti squash lasagna is loaded with protein and vegetables and made with just 10 simple ingredients.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 1 medium spaghetti squash, about 4 pounds
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 bunch kale, de-stemmed and roughly chopped into bite-size pieces (3 cups)
  • 2 cups cooked chicken
  • 15 ounces whole-fat ricotta
  • 1 egg
  • 3/4 cup chopped fresh basil
  • 2 cups shredded mozzarella cheese, can add less
  • 2 1/2 cups your fav tomato sauce,
  • (optional) fresh basil for topping

Instructions 

  • Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 40-45 minutes.
  • In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Turn off the heat.
  • In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined. If you don't want to dirty another bowl, you can simply add to the pot. Just be sure to wait until the kale mixture cools down a bit.
  • Spread 1/2 cup of tomato sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 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.
  • Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.

Notes

  • Cook the spaghetti squash and chicken over the weekend or whenever you have some extra time. That way, you can easily make this on busy weeknights.
  • Transfer any leftover lasagna casserole in an airtight container and store in the refrigerator for up to 4 days.

Nutrition

Calories: 256kcal | Protein: 19g | Sodium: 183mg | Potassium: 405mg | Fiber: 2g | Sugar: 5g | Vitamin C: 16mg | Calcium: 262mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. Would there be an issue making this without the egg? We’re undergoing testing on my 7 month old for a potential allergy after a reaction and I’d rather play safe than sorry.

  2. 5 stars
    Made this for dinner tonight! I did a bit of meal prep to make it work more easily for a weekday – processed the kale, roasted the squash, and made the ricotta. For chicken I used tenders because they cook up quickly. The result was absolutely delicious. So many good things packed into a single dish. My 15 month old loved it. Zero encouragement needed!

    1. Meal prepping over the weekend truly makes getting dinner on the table during weekdays so much easier, doesn’t it? So happy to hear you guys enjoyed this recipe.

  3. 5 stars
    Awesome. I wasn’t sure this would fly with my five and two year old. But I’ll be darned if the five year old didn’t eat it all and the two year old asked for seconds. 😱😍 This will definitely be in our meal rotation now! Word to the wise, follow her advice to prepare the chicken and spaghetti squash ahead of time. Also, I substituted spinach for kale and it was great.

  4. 5 stars
    made this yesterday and everyone in the family loved it! the only thing I changed was not putting the mozzarella in the baby’s portion because I was just a bit worried on how she would handle melted cheese (I heard it could be a choking hazard but I might be worrying a bit too much!). in any case baby and hubby ate it all up!

  5. We tried this lasagna this week and it was so yummy! I mixed vegetarian “ground beef” with the tomato sauce and omitted the chicken to make it vegetarian and it worked well. Cooking the squash the day before was a helpful idea – made it an easy weeknight meal. Going to make it again for sure!

    1. Yes! I always make the squash in advance too! The rest comes together so easily and quickly, right? Thanks for sharing!

    1. hi! I would enjoy all the leftovers within the next several days as spaghetti squash and cheese don’t freeze well.