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Mini Spaghetti Squash Lasagnas Recipe
Ash Tyrrell

Mini Spaghetti Squash Lasagnas Recipe

I’ll be honest—this recipe completely changed the way I look at comfort food. The first time I made these mini spaghetti squash lasagnas, I wasn’t expecting them to be this satisfying. They have all the cozy, cheesy goodness of classic lasagna but feel lighter and fresher. I love how each squash half turns into its own little serving boat
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Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 medium spaghetti squash – Look for firm squash with no soft spots; smaller ones cook faster and make perfect individual portions.
  • 2 tablespoons olive oil – Helps roast the squash and adds a subtle richness.
  • Salt and black pepper – Essential for seasoning every layer properly.
  • 1 pound ground Italian sausage – Adds bold flavor; you can use mild or spicy depending on preference.
  • 2 cloves garlic minced – Fresh garlic gives a deeper, more aromatic taste.
  • 1 ½ cups marinara sauce – Use a high-quality store-bought or homemade for best results.
  • 1 teaspoon dried oregano – Brings that classic Italian flavor profile.
  • 1 cup ricotta cheese – Creates a creamy rich layer; whole milk ricotta works best.
  • 1 cup shredded mozzarella cheese – Melts beautifully; grate fresh for better texture.
  • ¼ cup grated Parmesan cheese – Adds a salty nutty finish.
  • 1 egg – Helps bind the ricotta layer so it stays creamy but firm.
  • 2 tablespoons fresh basil chopped – Adds freshness and color at the end.

Method
 

  1. Start by preheating your oven and carefully slicing the squash in half lengthwise. Scoop out the seeds and brush the inside with olive oil, then season with salt and pepper. Place the halves cut-side down on a baking sheet and roast until tender.
  2. While the squash roasts, heat a skillet over medium heat and cook the sausage until browned. Add minced garlic and let it cook briefly until fragrant. Stir in marinara sauce and oregano, then simmer for a few minutes to develop flavor.
  3. In a bowl, mix together ricotta cheese, egg, and a pinch of salt and pepper. This mixture should be smooth and creamy. The egg helps it set nicely when baked, giving you that classic lasagna texture.
  4. Once the squash is done roasting, let it cool slightly. Use a fork to gently scrape the flesh into spaghetti-like strands while keeping them inside the shell. This creates the “noodle” base for your lasagna.
  5. Layer the sausage sauce over the squash strands, followed by spoonfuls of the ricotta mixture. Sprinkle mozzarella and Parmesan cheese generously on top. Repeat layers if there’s room, ending with cheese.
  6. Place the filled squash halves back into the oven and bake until the cheese is melted and bubbly. The tops should be slightly golden and irresistible.
  7. Remove from the oven and let them cool for a few minutes. Finish with freshly chopped basil for a burst of flavor and color before serving.

Notes

  • I always roast the squash a little longer for deeper flavor and less moisture.
  • I like to drain excess liquid from the squash before adding toppings.
  • Freshly grated cheese melts better and tastes richer than pre-shredded.
  • I sometimes add a pinch of red pepper flakes for a subtle kick.
  • Letting it rest for a few minutes before serving helps everything set nicely.