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I've Lost My Noodle Vegetarian Lasagna

I've Lost My Noodle Vegetarian Lasagna

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Grannies Rule

Grannies Rule

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1535 mg
  • 61%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KDai
9

KDai

5/23/2013

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!

cindynews
8

cindynews

1/12/2013

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!!!

cooking4-5
8

cooking4-5

10/1/2012

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?

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