Zucchini and Spaghetti Squash "Lasagna"


I am super proud of this recipe. It is by far, one of my absolute favorites. The funny thing is it came about because I had too much zucchini and lasagna in the fridge. That’s how I work, I’m creative with what I have on hand. I take it as a challenge and boy do I LOVE a challenge.

But I digress… back to the recipe.

This idea proves a little cheese goes a L-O-N-G way. You will feel like you are indulging in a sinful dinner when really you are eating a healthy satisfying meal that is super low in calories.

Here a few comments from the original posting of the recipe on my weight loss blog.

Kim – “I LOVED it and so did my 21 month old!”
Sandy – “I made this today, it was so good!! My daughter thought it was better than Lasagna with noodles!!”
Deb – “I literally just tried this & OMG !! It is amazing !!” Zucchini and Spaghetti Squash "Lasagna"

  • About 2 cups Homemade sauce (or your favorite red sauce)
  • 1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
  • About 2-2 ½ cups cooked spaghetti squash
  • ½ cup fat free ricotta cheese
  • 3 oz fancy shredded mozzarella cheese
  • Ground pepper
  • Dried parsley flakes

Preheat the oven to 350 degrees.

In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on ricotta (I crumpled the best I can to cover the area), sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients.

This image shows my complete first layer. Notice I just dab the cheese and sauce. It will get your fingers dirty but it’s worth it in the end!

Repeat the layering until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top. If you use fancy shredded cheese it tends to go a bit further.

Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender.

During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water.

This recipe it even better double baked! You can easily make it ahead and then pop it back in the oven. Just like traditional lasagna, it’s better the next day!

You will be able to get 6 servings like the one pictured above.

Here are two shots, before and after baking.

Zucchini and Spaghetti Squash "Lasagna" beforeZucchini and Spaghetti Squash "Lasagna" after

Approx Nutritional Information per serving
Servings Amt per Serving
6 1/6 of the lasagna as pictured
Calories Fat Fiber WWPs
100 2g 2g old: 2 new: 1
Sugar Sat Fat Carbs Protein
4g 1g 7g 4g
Posted in: 1 WWPP, 2 WWP, Casserole Ideas, Dinner Ideas, Food Photos
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77 Comments and 0 Replies

  1. Laura

    I’m making your Homemade sauce tomorrow night for dinner – so I think I’ll use some of the leftovers to try this! Never had spaghetti squash, but I’m adventurous!

    I’ll let you know what we think!

  2. Bonnie

    Oh man…I can’t wait to make this! I have loved everything that I make of your recipes, so I know I’ll love this too. Thanks Roni! You’re the best!

  3. Mansi

    Hmm..where Lasagna is concerned I stick with less veggies and more chhese:) I recently made one with pesto sauce and veggies which turned out great!

  4. Emily

    We just had this for dinner tonight, AMAZING! my 4 yr old and 3 yr old loved it too! Picky 8 yr old wouldn’t try it due to the zucchini but I think he would like it if he tried it. Great recipe!

  5. melissa


    I made this recipe last week, and it was so delicious and easy that I’ve already bought the ingredients to make it again this weekend. You’re right, that little bit of cheese does go a long way in making this dish satisfying.

    Thanks so much for your websites. They’re so informative and inspiring. I’m really enjoying the videos, too. :-)


  6. B

    Ronni,I made your Spaghetti Squash Lasagna tonight.
    I used bottled sauce(too lazy to make yours LOL) and added Italian sausage to the recipe.It turned out great!
    The husband loved it and is looking forward to the leftovers tomorrow night.LOL
    I can’t wait to try this on family and friends when they come over for a meal.


  7. Barb

    Hi Roni, I made Spaghetti Squash Lasagna last night and your french onion soup! Both turned out fabulous and the whole family loved them. The husband asked where I got the recipes from and I said “My Cyber friend Roni” For some reason I started saying that when I found your recipes and even my kids will ask “is this recipe from your cyber friend?” How funny!! Thanks again for all your great healthy recipes!!

  8. April

    I made this last night but used spinach instead of zuchinni & was SOOOO GOOD!!!! I also added chopped mushrooms & onions & peppers. YUMMY!! Thanks a bunch for the idea.

  9. Jeanette

    Hi there!
    I tried this meal last night and it came out great! We loved it. Do you by chance know how many carbs and protein this meal has?



  10. Laura N

    I made this today (the first of many Roni Recipe’s I’m sure I’ll be trying) and it was simply spectacular. I’ve never attempted to cook a spaghetti squash and would have been completely intimadated by it without your video on how to cook one. It will likely not be the last spaghetti squash I cook–it was so easy and the taste with the sauce, zucchini, and cheese was delicious. Thank you!

  11. Penny

    I made this last night….It was fantabulous! It was my first time cooking/tasting a spaghetti squash. I love it. My fiance went back for seconds! It was great for lunch today too. Plus, I have enough sauce and squash left over for lunch tomorrow! Thanks for all your awesome recipes.

  12. Kristi

    I made this last night and it was ABSOLUTELY delicious!!! Again, I am just so thankful to you and this website because without it I would never have known about spaghetti squash and much less have the imagination to know what to do with it. So thank you so much!!!

  13. Jess


    This is the first recipe i’ve tried of yours and I’ve made it three times now. It’s awesome even for a novice cook like me. Keep up the good work:)

  14. Rachelle

    Roni, I just want to thank you for your websites. Being a working mom myself I am not sure how you fit it all in. Thank you for all your suggestions. Starting WW for the third time and planning to stick with it. All your recipes and advice are sure to help. I can’t wait to try this recipe it sounds awesome. I tried spaghetti squash the other night and was amazed thanks.

  15. Michelle

    OMG this was amazing! It tasted just like lasagna to me but it was very light. Thanks again for another great recipe!

  16. sheila

    Holy cow you have totally out done yourself on this one…this is my favorite recipe of yours so far AND – my husband liked it! great success. thanks so much for this one. it is absolutely delicious and the first time i have really enjoyed spaghetti squash. WOW!

  17. Cindy

    Oh my goodness Roni – I made this for dinner tonight and DH LOVED it! I thought he’d turn up his nose if I told him what it was so I didn’t make a big deal about it. I just told him it was lasagna and gave him a plate. He came back for seconds before I even got around to taking a bite if mine. He said “I have no idea what this is but it’s delicious!”. Your recipes are making my life so much easier – Thank you!!!

  18. Meghan

    Roni, this is my favorite of your recipes so far! I know I commented a few days ago, letting you know I was making it for dinner, it was so good! I will definitely be making this again! I did add some more veggies: 1/2 pepper, 1/2 package of mushrooms and 1/2 onion.

    Can’t wait for the leftovers! :)

  19. Samantha

    I made this dish last night and everyone loved it. Even the picky 3 year old liked it, minus the zucchini. To save myself some time I prepared the squash the night before. It was much easier to handle cold than hot, too.

    Great recipe, thanks Roni!

  20. roni

    Amy – It will just be a bit soupy. You could, however, take a big spoon and just sink it in a bit to scoop some of the liquid out during cooking. That was some of the liquid is removed.

  21. Gracie

    I make lasagna out of eggplant instead of using noodles. I slice it thin, bake it 5 min. per side to let the bitterness leak out of the eggplant, and then layer it like noodles. Once the lasagna is baked, the eggplant turns into like giant lasagna-noodle-sized slices of heavenly mushroom — taste and texture is the exact same. Plus, it saves me a little money and time because I don’t even have to mess with adding mushrooms as an extra step. Divine.

  22. Helen

    Wow this sounds good can’t wait until I try this. Thank you so much for taking the time to post these wonderful recipes. I really like that you break down the caloires per serving, and the serving size, once again thank you. I’m so glad that I found your site.

  23. Lindsay Morrison

    It looks really good from the decsription, pictures, and from all of the comments. I am kind of skeptical though. How is only 1 piece, 1/6 of the ”lasagna” only 100 calories??

  24. roni

    Because it’a all veggies and minimal cheese. Spaghetti squash is only 60 cals a cup. It’s all water.

    I dumped all the ingredients into nutritiondata.com try it for yourself! :)

  25. Becca

    I’m so glad I found your website! I have now tried 3 of your recipes and they were all wonderful! My husband and toddler even liked them and they can be a little picky. I cooked the Zucchini and Spaghetti Squash Lasagna for dinner tonight and it was YUMMY! My son said “I wuv zuc-nini” after we were done eating :)

  26. Lindsay Morrison

    I’m gonna make it this weekend (for me and this guy I really like! so romantic ;] ) and was just wondering how much is the 3 oz. of cheese, as in terms of using a measuring cup. Thanks!

  27. Alexis

    Hi Roni, looks great! Thanks for your great recipe ideas :)
    Just wondering, if you’re cooking for one, like I am most of the time… How do you portion out recipes with multiple servings? Do you weigh the portions?


  28. Sue

    This looked and sounded delicious! I have it in the oven right now. What a wonderful way to warm up the house in the winter! Smells great and I can’t wait to share the recipe!

  29. Pam

    This is awesome! I had about 4 cups of squash. I also varied it and used a bit of crushed red pepper in the sauce(which was Bertollis Organic tomato and basil, you can buy at Sams club its awesome!)I mixed it with one 15oz can of Muir Glen fire roasted tomatoes processed in food processor liquid included. I did make a mistake and used about 1&1/2 cups of mozzerella mixed with 1/2 cup of ricotta(seemed dry but was easy to put into lasagna)I also browned up 2 Morningstar Farm Italian sausage-imitation-also awesome try it,I promise you! I layered that in too along with thinly sliced zucchini. Last layer was the last of sauce and then the last of the cheese mixture. baked at 375 for 45 mins covered/then for 10 mins uncovered then broiled until top cheese was browned for about 3-4 mins.MMMMMMM!

  30. Pam

    To add to my last comment, I did drain squash a bit after it was cooked and soaked up some of the liquid with paper towels before adding to pan. also by ending with the cheese mixture, when you broil it at the end it gives a little chewiness to the dish, feeling more like regular pasta. This was so awesome, my husband and I loved it! now we need to test it on the 11 yr. old:)

  31. Nubia

    I’m making this tonight so I can reheat it tomorrow for supper. I love my dad’s lasagna when it’s had a chance to sit in the fridge for a night or two. I’m sure this one’s 100X healthier!

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