Go Back
–+ servings
A close up shot of a square piece scooped from the pan.
Pin Print
5 from 8 votes

Spaghetti Squash Lasagna

By: Min Kwon | MJ and Hungryman
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 for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

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!