Lighten up lasagna by using spaghetti squash as a stand-in for noodles. This version is meat-free, but if you wish, you can add cooked sausage to the marinara sauce. Slideshow: More Spaghetti Squash Recipes 

Melissa Roberts


Credit: Justin Chapple / Food & Wine

Recipe Summary test

30 mins
1 hr 30 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. On a large rimmed baking sheet, set the squash cut side up and rub the flesh all over with the 1 tablespoon of olive oil. Sprinkle generously with salt and pepper and roast for about 1 hour, until the squash is easily pierced through with a knife. Let cool slightly. Reduce the oven temperature to 375°.

  • Grease a 9-by-13-inch baking pan with olive oil. Using a fork, scrape the squash into the baking pan, arranging it in an even layer. In a medium bowl, mix the ricotta with the milk, basil, parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper until combined. Spoon the ricotta over the squash, then the marinara. Sprinkle the sauce with the mozzarella and Parmigiano.

  • Bake the lasagna in the oven for about 25 minutes, until the cheese is melted and bubbling. Let cool 5 to 10 minutes before serving.

Make Ahead

The assembled, unbaked lasagna can be refrigerated overnight. Bake according to recipe directions.