Skip the high-carb pasta and dive into this rich, delicious white chicken lasagna with spaghetti squash instead! It’s easy to make and always a crowd-pleaser.
The first time I tried the inspiration for this dish, a traditional lasagna made with pasta, it was so delicious that I immediately asked for the recipe. It made an appearance at many dinner parties and was always a hit.
Once I was diagnosed with diabetes, I cut out most pasta dishes and didn’t revisit this recipe for many years.
Then, one day, it dawned on me that I could make a white chicken lasagna with spaghetti squash to replace the pasta!
My first attempt was too cheesy. Cheesy is good, but it was the only thing you could taste. And the spaghetti squash didn’t turn out quite right.
The second attempt is where the magic happened. I cut back on the cheese, added some bell peppers, and found the perfect way to cook the squash.
Now I can enjoy this rich, hearty, and delicious white lasagna any time I like! And the new, healthier version is just as big of a crowd-pleaser as the original recipe.
How to make white chicken lasagna with spaghetti squash
This recipe comes together in three easy parts. We’ll cook the squash in the oven, prep the sauce on the stove, then assemble and bake the casserole!
Step 1: Start by preheating the oven to 375°F and lining a baking sheet with parchment paper.
Step 2: Carefully cut the squash in half lengthwise and remove seeds and strings.
Step 3: Put squash, flesh side down, on the baking sheet and bake until fork-tender, about 40 minutes. Remove from the oven and allow to cool.
Step 4: To make the sauce, start by heating the olive oil in a large saucepan over medium heat.
Step 5: Add the onion, green pepper, red pepper, and garlic, then sauté until the onion is soft and translucent.
Step 6: Add the soup, milk, and basil, then reduce the heat to low. Cook, stirring occasionally, until the sauce is smooth.
Step 7: To bake the lasagna, turn the oven down to 350°F.
Step 8: In a small bowl, combine the cottage cheese and eggs, stirring until the eggs are well incorporated.
Step 9: Spray a 13- x 9-inch baking dish with cooking spray, then scrape half of the squash into the baking dish and distribute evenly.
Step 10: Cover the squash with half of the sauce, half of the cottage cheese mixture, half of the chicken, half of the mozzarella, and half of the Parmesan.
Step 11: Repeat the layers, using the rest of the ingredients in the 2nd layer.
Step 12: Place in the oven and bake for 45 minutes or until the top is golden brown.
Your delicious white lasagna is ready to slice and serve!
Reducing the sodium
Almost all of the sodium in this recipe comes from the cream of chicken soup.
If you’re watching your sodium intake, look for low-sodium cream of chicken soup. This simple switch will make a big difference!
Lower fat options
If you want to cut back on the fat, there are a few simple ingredient changes you can make.
First, you can look for low-fat versions of cottage cheese and milk to use. You can also cut back on the amount of mozzarella and Parmesan cheese used in the recipe.
Another option would be to use an egg substitute instead of whole eggs.
These switches will help if you’re trying to keep your fat intake low.
What to serve with spaghetti squash lasagna
This lasagna is so rich and hearty, I usually like to serve it with a simple salad. The greens are a great addition next to the cheesy slices.
Or, if you really want to feel like you’re indulging in some comfort food, serve it with my Whole Wheat Flax Dinner Rolls! I think it’s okay to splurge on a little bread since you aren’t eating real pasta.
What would you serve alongside this dish? Let me know in the comments below!
Storage
This recipe makes 8 servings of lasagna. So unless you’re taking it to a party or serving a big family, you’ll probably have some leftovers.
The good news is that this dish keeps very well! Simply store covered in the refrigerator and enjoy in 3-4 days.
Be sure to let it cool all the way before covering so you don’t end up with condensation that could make the top layer mushy.
Then, the next time you’re hungry, you’ll have tasty white lasagna waiting for you!
Other healthy chicken recipes
Chicken is one of my favorite proteins to cook with. This lean meat can be made in so many different ways!
If you’re looking for more fun and tasty ideas for serving chicken, here are a few of my favorite recipes:
You can also take a look at this list of the best low-carb chicken recipes for more inspiration.
When you’ve tried this lasagna, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
White Chicken “Lasagna” with Spaghetti Squash
Ingredients
- 1 spaghetti squash (about 4 pounds)
- 2 tablespoons olive oil
- ¾ cup onion (chopped)
- ¾ cup green bell pepper (chopped)
- ¾ cup red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 can cream of chicken soup
- â…“ cup milk
- ¾ teaspoon dried basil
- 2 cups cottage cheese
- 2 eggs
- 4 cups cooked chicken (shredded)
- 8 ounces mozzarella cheese (shredded)
- ¾ cup Parmesan cheese (grated)
Instructions
Cook Squash
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Carefully cut the squash in half lengthwise and remove seeds and strings.
- Put squash, flesh side down, on the baking sheet and bake until fork-tender, about 40 minutes. Remove from the oven and allow to cool.
Make Sauce
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, green pepper, red pepper, and garlic, then sauté until the onion is soft and translucent.
- Add the soup, milk, and basil, then reduce the heat to low. Cook, stirring occasionally, until the sauce is smooth.
Assemble Casserole
- Turn the oven down to 350°F.
- In a small bowl, combine the cottage cheese and eggs, stirring until the eggs are well incorporated.
- Spray a 13- x 9-inch baking dish with cooking spray, then scrape half of the squash into the baking dish and distribute evenly.
- Cover the squash with half of the sauce, half of the cottage cheese mixture, half of the chicken, half of the mozzarella, and half of the Parmesan.
- Repeat the layers, using the rest of the ingredients in the 2nd layer.
- Place in the oven and bake for 45 minutes or until the top is golden brown.
This white chicken lasagna with spaghetti squash was delicious! I sauteed portobello mushrooms with the bell peppers. I also topped the cheese with fresh spinach. I was wondering if this lasagna is freezable?
I haven’t tried but as long as you let it cool completely first I think it will freeze well