sheet pan spaghetti squash lasagna

my take on Giada's viral sheet pan lasagna
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sheet pan spaghetti squash lasagna

Remember back in January when Giada De Laurentiis’ sheet pan lasagna took over the internet? My friend Myo raved about it on Simply Recipes, I read another glowing review on Taste of Home, and even the Today Show covered it.

But just when I set out to make it, I realized it wasn’t exactly practical for two people — let alone a weeknight (when we typically eat lighter meals). Plus, I was already planning on adapting it since the original recipe calls for sausage.

So I created a lightened-up spaghetti squash lasagna instead. This meant swapping the lasagne noodles for long strands of roasted spaghetti squash, replacing the ricotta with dollops of protein-packed cottage cheese, and reducing the overall amount of mozzarella and Parmesan.

The resulting dish still has the super-fun presentation and tons of crispy edges. It’s just a little less rich, comes together more quickly, and dirties fewer dishes 🙂 To add more protein, I served the spaghetti squash lasagna with plant-based meatballs, but a side salad or garlic bread would also be perfect.

More spaghetti squash recipes to try:

stuffed spaghetti squash rings

tomato and feta stuffed spaghetti squash rings

high-protein spaghetti squash parmesan

see it in action…

sheet pan spaghetti squash lasagna

serves 6
A pink sheet pan with spaghetti squash lasagna topped with a cottage cheese-spinach mixture.

Ingredients

  • 1 medium spaghetti squash (about 2 1/2 pounds)
  • extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (5-ounce) container baby spinach
  • 1 cup whole milk cottage cheese
  • 2 cups jarred marinara sauce (such as Rao’s)
  • 6 ounces shredded low-moisture mozzarella cheese (1 1/2 cups), divided
  • 2 ounces freshly grated Parmesan cheese (1 cup), divided

Instructions

  • Heat the oven to 450°F. Cut the squash in half crosswise and scoop out the pulp and seeds. Brush the cut sides lightly with oil and season with 1/2 teaspoon salt and several grinds black pepper. Place cut side down on a baking sheet; roast until the squash flakes easily with a fork but is still al dente, 25 to 30 minutes. (Don’t overcook!)
  • Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon oil, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach and remaining 1/2 teaspoon salt and cook, stirring, until the spinach is almost completely wilted, 1 to 2 minutes.
  • Transfer to a strainer and press firmly to remove excess liquid, then place in a bowl and cut into pieces with kitchen scissors. Add cottage cheese and stir to combine.
  • Reduce the oven temperature to 425°F. When the squash is cool enough to handle, scrape the strands onto the baking sheet (lightly oil the sheet pan first if it’s not nonstick). Add the marinara, half the mozzarella, and half the Parmesan and stir to combine. Taste and season with salt and pepper, then spread into a single layer.
  • Dollop with the cottage cheese-spinach mixture and sprinkle with the remaining cheeses. Bake until the sauce is bubbly and the top is lightly browned, 20 to 25 minutes.
Inspired by Giada’s sheet pan lasagna

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