READY IN 1 hr

I've Lost My Noodle Vegetarian Lasagna

Read Reviews (3)

"You will never miss the pasta in this delicious low-carb vegetarian lasagna." — Grannies Rule

Directions

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Footnotes

Cook's Note:
Serve it in a bowl instead of a plate, as consistency may be a little runnier than you are used to with a typical lasagna, due to the water content of the squash.

Reviews More Reviews

Oct 01, 2012

I took it to a friend of mine who is sensitive to gluten and she said it was good. Not enough instructions on how to prepare the spaghetti squash... Should you bake it first? Or jus peel and slice it?

—cooking4-5

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May 23, 2013

Delicious! We eat a few veggie dinners a week, and this was a great alternative to traditional (even vegetarian) lasagne. I am Italian, so I doctored it up a bit, used homemade sauce, and added some things. I sauteed garlic, onion, and 2 zucchini in olive oil first while the spaghetti squash was cooking. Then, I added the two squashes together and mixed the cheese mixture. I used a whole container of skim ricotta instead of cottage cheese (similar calories) with the parm, and mozz. I added lots of italian herbs and two eggs to the cheese mixture. I don't like mine super saucey, so I only topped with marinara and then with more parm and mozz. Baked 30 mins and was delish. My husband took the next two days to work for lunch and was pleased with it! And he LOVES pasta!

—KDai

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3 Ratings

Jan 12, 2013

Great! Not too low carb, but a great way to get that Italian taste! Cooking4-5---wash the squash, cut in half, scrape out seeds and nuke for a good 15 minutes. Let cool and then just scrape out the squash w/a fork and enjoy as you would any noodle! And add some Italian sausage, for cryin' out loud!!!

—cindynews

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Nutrition

Calories
375 kcal
19%

Carbohydrates
30.3 g
10%

Cholesterol
114 mg
38%

Fat
17 g
26%

Fiber
3.6 g
14%

Protein
26.3 g
53%

Sodium
1535 mg
61%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

I've Lost My Noodle Vegetarian Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 375
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
** Saturated Fat 8.6g 43 %
Cholesterol 114mg 38 %
Sodium 1535mg 61 %
** Potassium 668mg 19 %
Total Carbohydrates 30.3g 10 %
** Dietary Fiber 3.6g 14 %
Protein 26.3g 53 %
** Sugars 10.8g
Vitamin A 22 %
Vitamin C 10 %
Calcium 63 %
Iron 25 %
** Thiamin 15 %
** Niacin 83 %
** Vitamin B6 29 %
** Magnesium 22 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.