I really like the chewy, stretchy quality of fresh mozzarella in this spaghetti squash lasagna with scallion gremolata, but any melty, gooey cheese works! #spaghettisquash #lasagna #gremolata #pasta

Spaghetti Squash Lasagna with Scallion Gremolata

This spaghetti squash lasagna with scallion gremolata gives you the cheese-y, tomato-y, pasta-y lasagna vibes, but balances things out with a hefty amount of spaghetti squash.
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 people
Calories 419 kcal


  • 2 lbs spaghetti squash seeded and quartered
  • 1 onion chopped
  • 4 garlic cloves minced
  • 28 oz canned tomatoes I prefer whole but chopped is fine too
  • 4 no-boil lasagna noodles
  • 1/3 cup Spanish manzanilla olives chopped (optional)
  • 12 slices fresh mozzarella
  • 1/3 cup grated parmesan
  • 3 green onions chopped
  • 1/4 cup chopped cilantro leaves
  • 1/4 tsp finely grated lemon or orange zest


  1. Drizzle the squash with oil and sprinkle with salt, then roast at 375F for 45-50 minutes, or until fork-tender. Cool slightly, then scrape the squash into strands and discard the skin/shell.
  2. Heat some oil in a medium skillet over medium heat, then add the onion and saute until translucent. Add most of the garlic and saute until fragrant. Add the tomatoes with their juices, and simmer for 15-20 minutes, or until thickened. Break down the tomatoes with a pair of kitchen shears or the back of a fork if you like the sauce chunky, or use an immersion blender/normal blender for a smoother sauce.
  3. In a greased 8x8” baking pan, spread a thick layer of sauce on the bottom. Add half of the lasagna noodles, and another layer of sauce on top. Sprinkle with half of the olives, half of the mozzarella and half of the parmesan. Add all of the squash, then half of the remaining sauce. Sprinkle on the rest of the olives, then the rest of the noodles. Spread the rest of the sauce on top, making sure to completely cover the noodles, then finish with the remaining mozzarella and parmesan. The pan will be completely full.
  4. Place the pan on a baking sheet to catch any drips, then bake at 350F for 30 minutes. Increase the heat to 375F, and bake for 10-15 minutes, or until the cheese is browned. Meanwhile, mix the green onion, cilantro, lemon zest and remaining garlic in a small bowl; this is the gremolata.
  5. Let stand for 10-15 minutes, then slice and serve with the gremolata.

Recipe Notes

If you want to make a 9x13" pan, double all the quantities, then layer in a 9x13" pan. You may need to play around with the baking time a little, but as long as the noodles are soft, it'll be fine.