Skip to main content New<> this month
Get the Allrecipes magazine

I've Lost My Noodle Vegetarian Lasagna

Rated as 4.08 out of 5 Stars
11

"You will never miss the pasta in this delicious low-carb vegetarian lasagna."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 375
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 375 calories; 17 30.3 26.3 105 1535 Full nutrition

Explore more

Reviews

Read all reviews 22
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 sli...

Most helpful
Most positive
Least positive
Newest

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 ...

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 ou...

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 sli...

I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather than use slices I made the squash in the traditional way, raking the squash strands from a cooked sp...

We were amazed how much this tasted like lasa. I prepared the squash more traditionally: baked and scraped out of the shell then drained. I've also found if I add a couple tablespoons of flour...

This is definitely a recipe I will try again! It was a huge pain to cut up and peel the squash, so next time I will bake the squash first and scoop! (I've never made spaghetti squash before!) Th...

we really enjoyed this dish.. i cut the recipe in half as our squash was on the smaller side.. it wouldn't even spread into one layer in a 2 quart pyrex so i had to use two smaller vessels.. i f...

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...

So yummy