Recipe by Grannies Rule
"You will never miss the pasta in this delicious low-carb vegetarian lasagna."
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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
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?
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!
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!!!
* 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
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