"You will never miss the pasta in this delicious low-carb vegetarian lasagna." — Grannies Rule
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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?
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
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
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