Vegetarian Spaghetti Squash Lasagna
Vegetarian Spaghetti Squash Lasagna! These lasagna boats are a yummy vegetarian dinner perfect for fall and winter. Layered with cheese, plant-based marinara sauce, and ricotta. Yum!
Combining two of my favorite meals– lasagna and spaghetti squash! These layered spaghetti squash boats combine a homemade meaty vegetarian red sauce, spinach ricotta, and melty cheese on top of tender spaghetti squash.
These spaghetti squash lasagna boats have all the comforting flavor of lasagna without traditional noodles. I’m the furthest thing from low-carb, but I have several friends who prefer to eat that way, and I recently made this spaghetti squash lasagna for them for a recent dinner party.
A total hit! But then again, who doesn’t love melty, cheesy goodness?
See below for more details on making these vegetarian spaghetti squash lasagna boats. Or, scroll down to the full recipe below.
Tips for Success
You can make this spaghetti squash lasagna two ways! After cooking the spaghetti squash, you can layer the lasagna right into the squash boats by adding the ricotta, then the red sauce, and then the mozzarella cheese.
Or, you can remove the spaghetti squash and fork it into strands, mix it with the ricotta cheese, add it back to the squash skin, and then top it with the red sauce and cheese.
Both ways are delicious, depending on how you want to present them! I turn out the squash and its contents anyway, so it’s up to you how you want to arrange them.
Spaghetti squash can be hard to cut through, so I like to microwave for 5 or so minutes to soften the skin before cutting. You’ll need to cut the squash vertically through the stem.
Ingredient and Substitution Notes
These lasagna boats are really split into three different sub recipes– the spinach ricotta filling, the meaty marinara sauce, and the cooked spaghetti squash.
You can find spaghetti squash in most grocery stores in the Fall or Winter. If you are making this in the Spring or Summer then it might be harder to find, but not impossible. I don’t recommend other squashes like acorn squash or delicata squash as they won’t work the same way.
Additionally, the spinach in the ricotta is an extra serving of vegetables, but you can omit or use another leafy green, like kale, if you’d like.
I use Beyond Ground for the marinara sauce, but you can use any plant-based meat you like or omit it altogether. I like adding vegan meat substitutes for extra protein, iron, and zinc. I use them in my Impossible meatballs, Impossible chili, meatball sandwiches, and my polenta meatball bowls!
Depending on how saucy you like your lasagna, you can use either a 15-ounce or 28-ounce can of tomato sauce. For one squash, one can (15 ounces) of sauce is enough to cover the boats for baking. I use the larger can (28 ounces) because I like topping the boats with even more sauce once they come out of the oven. If you don’t, then use 15 ounces of sauce.
How to Make Lasagna with Spaghetti Squash
Prep the Squash
Place the squash in the microwave and cook for a few minutes to make it easier to slice. Then, halve lengthwise and remove the seeds. Drizzle with a little olive oil and season with salt and pepper. Add a little water to the bottom of your baking dish, filling 1/3 of the way up. Cover and bake until just tender, about 45 minutes.
Make the Sauce
While the squash is cooking, start the sauce. Cook the vegan ground beef with the onion in olive oil until browned.
Add the Tomato Sauce
Add the canned tomato sauce and simmer over low heat for 10-15 minutes, stirring occasionally.
Cook the Spinach
Cook the spinach in a little olive oil with a minced garlic clove until just wilted. Then set aside to cool slightly and finely chop.
Make the Ricotta
Add the chopped spinach to the ricotta along with a little parmesan and pinch of nutmeg. I know the nutmeg sounds odd, but it really compliments the ricotta.
Stuff the Squash
Add the ricotta to the squash halves. Alternatively, you can remove the strands of squash with a fork and mix with the ricotta, then stuff back in the squash skins.
Top with Sauce
Cover with the sauce, making sure to press down the sauce into the ricotta mixture and spread all over the halved squash.
Top with Cheese
Cover with mozzarella and bake until hot and bubbly. I cover with foil first, then remove the last few minutes to brown.
Serve
Enjoy!
How Do I Cut a Spaghetti Squash To Make Boats?
Cutting spaghetti squash can be a bit tricky due to its tough skin, so it’s important to use a large, sharp chef’s knife and a stable cutting board. I usually put a damp cloth underneath my wooden boards so they won’t slide.
Wash the squash and trim off the stem end, if desired. You can microwave the squash for 3-5 minutes to soften the skin slightly. This makes cutting more manageable, but be careful, as the squash will be hot. You can also pierce the skin with a fork or knife in a few places before placing it in the microwave.
Stand the squash upright on its flattest end. Carefully insert the tip of your knife into the center of the squash. Gently but firmly rock the knife back and forth, pressing down to cut through the squash. It may take some force.
Once you’ve cut all the way through, you should be able to pull the two halves apart. Then, use a spoon to scoop out the seeds and stringy fibers from the center of each half.
What Goes with Spaghetti Squash?
I usually serve this with a simple green salad or my steamed broccoli with garlic for a rounded meal.
You can double or even triple this recipe!
More Squash Recipes
If you make this vegetarian spaghetti squash lasagna, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Vegetarian Spaghetti Squash Lasagna
Equipment
Ingredients
- 1 large spaghetti squash, halved and seeds removed
- 2-3 tablespoons olive oil, divided
- 1/2 white or yellow onion, minced
- 2 garlic cloves, minced
- 8 ounces plant-based ground, like Beyond or Impossible
- 28 ounces canned tomato sauce*
- 1 1/2 cups spinach leaves
- 1 clove minced garlic
- pinch red pepper flakes
- 1 cup ricotta
- very small pinch nutmeg
- 2 tablespoons parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Poke spaghetti squash all over with a fork. Place in the microwave for 5 minutes as this will make slicing the squash easier. Let cool, then slice in half lengthwise. Remove the seeds.
- Rub the halved squash with a little olive oil and sprinkle with salt and pepper, then place in a baking dish and add water about 1/3 of the way up. Cover and bake for 45 minutes, or until the squash is tender.
- While the squash is cooking, make the sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until slightly softened, stirring often, about 4-5 minutes. Stir in the garlic cloves and the plant-based meat and cook, breaking up with a wooden spoon, until browned. Add in the tomato sauce and a pinch of salt. Depending on what canned tomatoes you use will depend on how much salt you add. I usually start with 1/4 teaspoon and taste from there. Let simmer for 10-15 minutes over low heat, stirring occasionally.
- In a separate small skillet, add a teaspoon of olive oil and the spinach. Cook until just wilted, adding in a pinch of salt and red pepper flakes to season. Let cool slightly, then remove and finely chop. Stir into the ricotta cheese along with the 2 tablespoons of parmesan cheese and nutmeg.
- Remove the squash from the oven and stuff with half of the ricotta cheese.** Top each squash half with the tomato sauce and cover with the mozzarella cheese. Return back to the oven and cover. Bake for 20 more minutes, then remove the cover and bake another 15 minutes until bubbly, browned and hot. Serve with more warmed sauce, if desired.