Roasted Spaghetti Squash Lasagna with Fire-Roasted Marinara
A lighter take on traditional lasagna that swaps pasta for tender roasted spaghetti squash strands. Fire-roasted tomatoes create a smoky marinara sauce that pairs beautifully with creamy ricotta and melted mozzarella. The squash bakes right in its shell, making this both impressive for dinner parties and convenient for weeknight meals. Served alongside garlic-roasted broccoli with bright lemon finish, this vegetarian dish delivers all the comfort of classic lasagna with fresh, vibrant flavors.
Ingredients
- 3 lbs spaghetti squash, one large or several smallzucchini noodles2:1 by weightlow-carb
softer texture, shorter cook time
- 6 oz fresh mozzarella, shredded
- 2 ½ cups smoky marinara
- ½ cup ricotta cheese
- ½ yellow onions, chopped
- 2 cloves garlic, chopped
- 1 Tbsp cooking oil
- 2 cans fire-roasted diced tomatoes, 14 oz / 397 g can
- 2 tsp red or white wine vinegar
- 1 tsp sugar
- ¾ lb broccoli, chopped
- ½ lemons, juice of
Instructions
- 1
Heat oven to 400F and line sheet pan with foil, brush with oil
- 2
Place squash cut-side up on half the sheet pan and bake until beginning to turn golden brown
- 3
Heat oil in small saucepan over medium heat until shimmering
- 4
Add onions and garlic, saute until soft
- 5
Add tomatoes with liquid, vinegar and sugar, cook until half the liquid has cooked off
- 6
Season sauce with salt and pepper, puree with immersion blender if desired
- 7
Toss broccoli with garlic and oil, season with salt and pepper
- 8
Remove sheet pan from oven and scatter broccoli on open half of pan
- 9
Return to oven and continue baking until broccoli and squash are both tender
- 10
Remove from oven and transfer broccoli to serving dish, squeeze lemon over top
- 11
Turn on broiler
- 12
Use spoon or fork to shred squash strands, leaving them inside the squash
- 13
Pour marinara and ricotta over squash strands, toss gently to combine
- 14
Top with mozzarella and place under broiler until golden brown and bubbly
- 15
Serve spaghetti squash with broccoli on the side
Tips
Pierce squash with fork before cutting to make it easier to slice through the tough skin safely.
Test squash doneness by gently scraping with a fork - strands should separate easily when fully cooked.
Let squash cool slightly before shredding to avoid burning your hands on the hot shell.
Good to Know
Refrigerate assembled lasagna up to 3 days. Store roasted broccoli separately up to 2 days.
Roast squash and make marinara sauce up to 1 day ahead. Assemble and broil just before serving.
Serve immediately while cheese is bubbly. Pairs well with crusty bread and simple green salad.
Common Mistakes
Cut squash lengthwise to avoid tough stem end affecting cooking
Don't oversauce the squash to avoid watery results
Watch broiler closely to prevent cheese from burning
Substitutions
less smoky flavor
softer texture, shorter cook time
FAQ
Can I make this ahead of time?
Yes, assemble the lasagna without the mozzarella topping and refrigerate up to 24 hours. Add mozzarella and broil just before serving for best texture.
What if my squash isn't tender after 45 minutes?
Continue roasting in 10-minute increments until fork-tender. Larger squash may need up to 60 minutes total cooking time.
Can I freeze leftover spaghetti squash lasagna?
Freezing isn't recommended as the squash becomes watery when thawed. Best enjoyed fresh or refrigerated up to 3 days.