Spaghetti Squash Lasagna

spaghetti squash lasagna

The holidays are over, but it’s still cold and rainy, so my desire to sit inside and eat all the food remains strong. I feel like there are two ways to do this:


  • Try to eat less
  • Make foods I can can consume large quantities of


Enter the Spaghetti Squash Lasagna. It’s mostly veggies so you can eat a whole lot of it it while binge watching an excellent show (this is really good too!) and feel really good about yourself.


We take some of our favorite veggies – mushrooms and kale – a tangy marinara sauce and layer it with spaghetti squash and 3 kinds of cheeses. This recipe isn’t overly cheesy (though if you add lots I will respect you greatly). But since a main goal of this lasagna is to feel guilt-free while eating as much as possible, I was a bit stingy with the cheese. For added heft, hearty lentils are stirred in to the marinara sauce to ensure that – at some point – we’ll fill up. It’s not complicated, but it’s a cozy, healthy dinner that lets us stay home (safe and warm!) to ride out the month of January.



This recipe isn’t hard, but there are a few steps involved. Once big time saver is to buy pre-sliced mushrooms and pre-washed kale (thanks Trader Joe’s!). I can also confidently state that this lasagna tastes great the next day – it’s possible I liked the leftovers even better!




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Spaghetti Squash Lasagna

  • Yield: 4-6 servings 1x


  • 1 large spaghetti squash, cooked 
  • 10 ounces mushrooms, sliced and sautéed until brown and a slightly crisp
  • 10 ounces baby kale, sautéed until just wilted
  • 2/3 cup part skim or fat free ricotta
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded mozzarella 
  • marinara sauce
  • 1 cup cooked lentils


  1. Preheat oven to 375 degrees
  2. To cook the spaghetti squash, stab it multiple times with a knife to create air holes, and microwave. Times will be dependent on the wattage of your microwave and the size of the squash – my very large squash took 16 minutes. You’ll want to rotate it a few times during cooking
  3. While the squash cooks, sauté the mushrooms in a lightly oiled pan over medium high heat. Season with a bit of salt and pepper, and cook until brown and slightly crispy at the edges. Set aside.
  4. Similarly cook the baby kale, until just wilted. Set aside.
  5. Once the squash is fully cooked (you’ll be able to tell because the skin will give slightly as you press on it), let it cool, the cut open and scrape out the strands with a fork
  6. Remove the water from the squash by putting portions of the squash in to a dish towel, and wring out over the sink. This results in smaller clumps of squash, but it’s easily re-spaghetti’ed with a fork or your hands
  7. In a small bowl, mix together the ricotta and parmesan cheeses
  8. Stir the cooked lentils in to the marinara sauce
  9. Assemble the lasagna: using an 8×8 glass baking dish, spread about 1/2 cup of sauce on the bottom. Dividing the ingredients in to thirds (with the exception of the mozzarella), layer the spaghetti squash, then the mushrooms and kale. Dollop on the ricotta mixture, and 1/4 cup of the mozzarella. Repeat two more times, ending the top layer with 1/2 cup of mozzarella.
  10. Cover the pan with aluminum foil and place in oven 
  11. Bake for 25-30 minutes, until cheese has melted. For the last few minutes of baking, remove foil and broil top of lasagna until cheese is crispy, brown, and delicious.


Other greens – such as spinach – will work just as well, but if they have a lot of water (such as spinach), be sure to drain off the water before building the lasagna. Otherwise, the lasagna will be a bit soupier than intended!

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