Vegetarian Spaghetti Squash Lasagna

This vegetarian spaghetti squash lasagna is utterly delicious! There’s so much flavor going on that you won’t miss the pasta!

I have a little meatless for your Monday.

Vegetarian Spaghetti Squash Lasagna l #meatlessmonday

I love lasagna and I think it was about time that SS had a vegetarian version. And since squash is in season… why not use spaghetti squash as the “pasta” and layer it with a yummy sauce and who could forget all that cheese?

This lasagna is a recipe I developed for Simply Organic. I decided to omit the traditional ricotta layer because I wanted to keep it light. The end result being a fresh, flavorful lasagna spiced perfectly with rosemary, basil and oregano and did I mention this lasagna is actually good for you? Except maybe all the cheese… but it’s not like you’re going to peel off the top layer, fold it up and eat it like a sandwich… ha-um that would be crazy… ha-ha I mean who would do such a thing ha-um-uh? Plus the over abundance of veggies totally cancels the cheese out, right?

squash prep

Start by trimming the ends off of the spaghetti squash. Cut it in half, remove the seeds and place cut-side-down in a large baking dish. Roast the squash halves in a 375 degree oven for about an hour or until a knife glides effortlessly when pierced.


Then remove and let cool off until safe to touch. Use a fork and scrape the flesh of the squash to form the spaghetti strands.


For the ragu: In this pasta-less lasagna I put layers of spaghetti squash with a hearty vegetable ragu that’s chocked-full of onions, carrots, zucchini, yellow squash and mushrooms. Top all that with garlic, crushed tomatoes and wine and simmer it into a delicious oblivion.  It’s a sauce I could literally eat with a spoon… and some crusty Italian bread to sop up the leftover sauce.

melt butter

First melt one tablespoon of butter plus one tablespoon of olive oil in a large 10-inch skillet.

add in onion and carrot

Then once the pan is hot; sauté the onions and carrot together until they are soft.

add to a bowl and set aside

Next, remove them to a clean plate and get going on the rest of the vegetables.

saute squash and zucchini

And then increase the heat to medium-high and add the sliced zucchini and summer squash to the pan and sauté until golden and their just starting to turn soft.


Next, turn the heat back down to medium and add in the chopped mushrooms…


And then add the minced garlic and cook for 2-3 minutes.

spaghetti squash collage

Next, add the onions and carrots back in along with the spices, tomato sauce and wine.

simmer until thick

Lastly, season with kosher salt, black pepper and sugar. Let the sauce simmer for 15-20 minutes until it has thickened slightly.

sauce 1

Then spread a little bit of the sauce on the bottom of a baking dish.

squash, s & p

Next, add half of the spaghetti squash and season with salt and pepper.


Top with half of the sauce and sprinkle with a half cup of freshly grated mozzarella and a quarter cup of grated Parmesan.

ready to bake

Top that with the remaining spaghetti squash, sprinkle with more salt and pepper and top with the remaining sauce and cheese.

Pop the lasagna into your preheated 375 degree oven and bake for 30 minutes.

Vegetarian Spaghetti Squash Lasagna l #meatlessmonday

Let cool for about fifteen minutes before slicing and serving.

Vegetarian Spaghetti Squash Lasagna l #meatlessmonday

This vegetarian lasagna is SO good I had two helpings… so did my twelve year old. It’s THAT good. It even reheats nicely for leftovers too!

I truly LOVE this vegetarian spaghetti squash lasagna and the robust sauce that’s filled with lots of veggies, spices AND WINE {sorry to shout} and I promise you won’t even realize it’s meatless. I just know you’ll love this!

Happy Monday friends!

Enjoy! And if you give this Vegetarian Spaghetti Squash Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vegetarian Spaghetti Squash Lasagna l #meatlessmonday

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8

Vegetarian Spaghetti Squash Lasagna

Vegetarian Spaghetti Squash Lasagna
Spaghetti squash is layer between a robust veggie-loaded ragu and cheese. Perfect for your meatless Monday.
Prep Time 1 hour
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 2 hours


  • 1 large spaghetti squash, halved lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 1 medium carrot, grated
  • 1 medium zucchini, sliced into 1/4 inch thick half moons (about 1 1/2 cups)
  • 1 medium yellow squash, sliced into 1/4 inch thick half moons (about 1 1/2 cups)
  • 1 cup minced crimini mushrooms/baby portobellos (about 3 medium-sized)
  • 1-1/2 teaspoons rosemary
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 cloves fresh garlic, minced
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup pinot noir
  • 1 teaspoon sugar
  • sea salt
  • freshly ground black pepper
  • 3 cups freshly grated mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese


For the Spaghetti Squash:

  1. Preheat your oven to 375 degrees. Scoop out the seeds and discard (or keep if you’re planning to roast them). Place the two halves cut-side down in a large baking dish or rimmed sheet pan. Bake for 45 minutes to one hour. Once the squash has cooled, use a fork and scrape the flesh of the squash to form the spaghetti like strands.

For the Sauce:

  1. In a 10-inch skillet; add the butter and olive oil. Once hot, add in the chopped onion and grated carrot. Cook for 5 to 8 minutes or until the onion is soft and translucent. Remove the cooked onion and carrots to a plate, and set it off to the side.
  2. Add the sliced zucchini and yellow squash to the pan. Increase the heat to medium-high and cook until the vegetables start to soften and turn a little golden, stirring occasionally.
  3. Reduce the heat to medium and add the minced mushrooms and garlic. Stir and cook for 2 to 3 minutes. Add the cooked onion and carrot, rosemary, basil and oregano and cook for one additional minute.
  4. Next pour in the can of crushed tomatoes and wine, and add the sugar, salt and pepper. Stir and let simmer for 15 to 20 minutes.

To Assemble the Lasagna:

  1. In a rectangular baking dish (7x11), add a spoonful of the sauce and spread it around the bottom of the pan. Evenly lay down half of the spaghetti squash and season with a little salt and black pepper. Top with half of the sauce, a cup of the grated mozzarella and a quarter cup of the grated Parmesan.
  2. Layer the rest of the spaghetti squash, more salt and pepper, the remaining sauce and the remaining two cups of grated mozzarella. Sprinkle the remaining quarter cup of Parmesan over top.
  3. Bake in a 375° oven for 30 minutes. Let cool for 15 minutes before slicing and serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 34mg Sodium: 414mg Carbohydrates: 13g Fiber: 3g Sugar: 5g Protein: 11g
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27 Responses to “Vegetarian Spaghetti Squash Lasagna”

  1. #
    Aggie — November 11, 2013 at 8:20 am

    I love every single thing about this!!

    • simplyscratch replied: — November 11th, 2013 @ 11:37 pm

      Thanks Aggie 🙂

  2. #
    Tieghan Gerard — November 11, 2013 at 8:56 am

    This looks delicious!! I love the veggie ragu!

  3. #
    Katrina @ Warm Vanilla Sugar — November 11, 2013 at 8:57 am

    Mmm such a fabulous way to use up spaghetti squash!

  4. #
    Rachel Cooks — November 11, 2013 at 10:11 am

    What a fantastic idea! LOVE this!

  5. #
    Lauren @ Climbing Grier Mountain — November 11, 2013 at 12:19 pm

    This is totes amazing!! I can’t wait to make this, friend!!

  6. #
    Pamela @ Brooklyn Farm Girl — November 11, 2013 at 1:51 pm

    Great looking lasagna – I would definitely enjoy this for dinner!

  7. #
    Liz @ The Lemon Bowl — November 11, 2013 at 2:40 pm

    I need this in my life!

  8. #
    cassie — November 11, 2013 at 4:17 pm

    We LOVE veggie lasagna. This is pure genius!!

    • simplyscratch replied: — November 11th, 2013 @ 11:35 pm

      Thanks my friend!

  9. #
    Kelli H (Made in Sonoma) — November 11, 2013 at 4:56 pm

    Holy cow! YUM!

  10. #
    Kelli @ The Corner Kitchen — November 11, 2013 at 4:58 pm

    Love this fun take on lasagna! Such a great idea!

    • simplyscratch replied: — November 11th, 2013 @ 11:34 pm

      Thanks Kelli 🙂

  11. #
    steph@stephsbitebybite — November 13, 2013 at 8:54 am

    I am obsessed with spaghetti squash right now and this look incredible! I am putting this on my menu for next week!

  12. #
    Jonathan — November 13, 2013 at 12:54 pm

    Canned tomato products have a ton of BPA. Very unhealthy!

    • simplyscratch replied: — November 13th, 2013 @ 7:26 pm

      Hi Jonathan! Thank you for stopping by and leaving a comment. I am aware and I totally agree it has shown to be unhealthy. Good news is that I’ve heard certain brands {Muir Glen} have already started using BPA free cans or lining them with a BPA free coating of some sort. I’ve also read that consumers should buy cans dated with an expiration date of 2015 so you know they’re safe 🙂

  13. #
    Diana — November 13, 2013 at 6:12 pm

    This is probably a stupid question but how does the squash taste? Is it noticeable or sweet in anyway? Thanks. 🙂

    • simplyscratch replied: — November 13th, 2013 @ 7:39 pm

      Hi Diana! Not a dumb question at all! The spaghetti squash in my opion isn’t sweet at all. {Unlike an acorn squash or sweet potato tend be. I season it with salt and pepper and it really mimics pasta! So so good!

  14. #
    Diana — November 13, 2013 at 7:41 pm

    Thanks for letting me know! (Especially since I find other squashes, like acorn, to be too sweet for my taste). I’m so excited to try this recipe out!!

  15. #
    Kirk — February 4, 2014 at 3:35 pm

    Based on my wife’s and my work schedules, I’ve been handling much of the weekday dinner duties for the last year or so. I’m a bit of a “meat-a-saurus” and tend towards options that include meats of all sorts. Lately my wife has been wanting to introduce more vege-friendly options to our menu. I found this recipe through a search for spaghetti squash. I upped the amount of basil and oregano, used thin sliced Criminis to augment the spaghetti squash “pasta layers” and included ricotta (couldn’t do without the richness). My wife loved it, the kids ate it and I have a new option for weeknight dinners. Note: I’ve also made your individual chicken pot pies to great acclaim.

  16. #
    Jessica F — March 13, 2014 at 8:16 pm

    It is in my oven as I type and I am drooling waiting for it to finish baking. This might be my new favorite spaghetti squash recipe.

  17. #
    Monique @ Ambitious Kitchen — September 24, 2014 at 8:22 pm

    This looks so so amazing! I just stumbled upon it and I absolutely cannot wait to make it. 🙂

  18. #
    Ashley — May 10, 2017 at 1:05 pm

    I made this last night. It’s delicious! My two boys (8,10) and I LOVE it. Thanks so much for sharing such a great recipe.

    • Laurie McNamara replied: — May 18th, 2017 @ 2:11 pm

      Thank you, Ashley!! ❤️


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