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White Chicken Lasagna with Spaghetti Squash
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4.5 from 8 votes

White Chicken "Lasagna" with Spaghetti Squash

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.
Prep Time25 mins
Cook Time1 hr 35 mins
Total Time2 hrs
Course: Main Dishes
Cuisine: Italian
Diet: Diabetic
Keyword: chicken lasagna, low carb lasagna, low-carb, spaghetti squash lasagna, white lasagna
Servings: 8
Calories: 364kcal
Author: Diabetic Foodie


  • 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
  • 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)


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 recipe is for 8 servings of lasagna.
To reduce the sodium, use a low-sodium cream of chicken soup. 
To lower the fat, use low-fat or nonfat cottage cheese and milk. You could also cut back on the amount of mozzarella and Parmesan cheese or use an egg substitute instead of whole eggs.
Lasagna can be stored covered in the refrigerator for 3-4 days. Allow to cool completely before covering to avoid condensation that will make the top layer mushy.


Serving: 0g | Calories: 364kcal | Carbohydrates: 26.7g | Protein: 28.9g | Fat: 12.9g | Saturated Fat: 5.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 130.4mg | Sodium: 697.5mg | Potassium: 598.3mg | Fiber: 4.5g | Sugar: 11.7g | Vitamin A: 950IU | Vitamin C: 30.5mg | Calcium: 420mg | Iron: 1.8mg | Net carbs: 22.2g