How to Make Vegetarian Spaghetti Squash Lasagna Bake - A Step-by-Step Guide

Are you looking for a delicious and healthy alternative to traditional lasagna? Look no further than this Vegetarian Spaghetti Squash Lasagna Bake! This dish is packed with all the flavors you love in a classic lasagna, but with a nutritious twist. Spaghetti squash serves as the perfect low-carb substitute for traditional lasagna noodles, making this recipe a great option for those looking to cut back on carbs or gluten.

This lasagna bake is also completely vegetarian, making it a gre...

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Ingredients

  • 1 (2 pound) spaghetti squash, halved lengthwise and seeded
  • 3 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • nonstick cooking spray
  • 1 cup ricotta cheese, or more to taste
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 medium shallot, minced
  • 2 tablespoons minced garlic
  • ¼ teaspoon dried Italian seasoning, or to taste
  • 3 cups fresh spinach, or more to taste
  • 1 (14.5 ounce) can diced tomatoes, drained and juice reserved
  • ⅛ teaspoon lemon-pepper seasoning, or to taste
  • ⅛ teaspoon dried thyme, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 40 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.
  • Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.
  • Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.
  • Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.
  • Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.
  • Nutrition

    380 cal.

    • Total Fat: 23g
    • Saturated Fat: 8g
    • Cholesterol: 82mg
    • Sodium: 627mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 20mg
    • Calcium: 501mg
    • Iron: 5mg
    • Potassium: 659mg