I've Lost My Noodle Vegetarian Lasagna Recipe - Allrecipes.com
I've Lost My Noodle Vegetarian Lasagna Recipe
  • READY IN 1 hr

I've Lost My Noodle Vegetarian Lasagna

Recipe by  

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

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Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
  2. Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
  3. 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.
  4. 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.
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Reviews More Reviews

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!!!

 
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?

 
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!

 
Mar 31, 2014

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.

 
Feb 26, 2014

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.

 

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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.

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