Recipe by Grannies Rule
"You will never miss the pasta in this delicious low-carb vegetarian lasagna."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil cooking spray
shredded mozzarella cheese
1 (2 pound)
spaghetti squash - peeled, seeded, and sliced 1/4 inch thick
1 (24 ounce) jar
prepared spaghetti sauce
grated Parmesan cheese
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!
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?
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!!!
Delicious. Made a great meal. I used spaghetti squash frozen from last year, already grated, so my lasagna ended up more like a casserole. Also, I added ground beef to the cottage cheese mixture. Turned out wonderfully.
I thought it was really good! Next time I would decrease the sauce slightly & pre cook the squash and shred it before I put it in the lasagna. Also, this would hopefully help with it being too watery. It would be good with some ground turkey if you want to make it a meat dish.
We loved this recipe. I cooked the squash first then used a fork to "rake" the strands out. I added cooked Italian Sausage to the top. It was excellent and gave us another serving of vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
I've Lost My Noodle Vegetarian Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 153
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
See how to make delicious pesto and polenta lasagna.
See how to make a cheesy, saucy vegetarian lasagna that’s loaded with veggies.