I often buy spaghetti squash when it’s on sale, and then let it languish around until I’m roasting something else in the oven. It takes a lot of flavoring to make it an incredible dish, and I usually end up going the stir fry route or just douse it in pesto (links to both of those recipes).
Finally determined to make something different with it, I made this Vegetarian Spaghetti Squash Lasagna – a gluten-free, low-carb, and saucy vegetarian casserole perfect for flavoring up the mild squash. It turned out so well that I knew I had to share it!
- 1 medium spaghetti squash (about 4 cups cooked)
- 1 and ½ cups lowfat ricotta cheese
- 1 large egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 and ½ cups thick marinara sauce
- 4 cups fresh baby spinach
- ½ cup part-skim Mozzarella cheese
- Garnish: grape tomatoes, red pepper flakes
- Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350 degrees (I have factored this into the prep time quoted).
- To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.
- Preheat the oven to 350 degrees.
- Combine the ricotta with the egg, basil, oregano, and garlic powder.
- Begin layering by placing ½ cup of the marinara sauce in the bottom of a greased 8x8 or 9x9 pan. Continue with 2 cups of cooked spaghetti squash, ¾ of a cup of the ricotta mixture, 2 cups of torn fresh spinach, ½ cup marinara sauce, and a ¼ cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).
- Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.
- Bake uncovered for 30 minutes, until bubbling.
- Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.
While this lightened-up casserole dish may be far removed from your traditional meat lasagna and the texture isn’t identical, I find it satisfies my craving for a saucy pasta dish without the gluten that leaves me feeling heavy the rest of the evening. I used a half batch of my homemade tomato sauce for this recipe, if you want another step from scratch.
Serve this with a big salad and you’ve got a delicious vegetarian meal for a group, or perfect leftovers for lunches for the week!
Looking for a more traditional lasagna recipe? Try my Turkey Lasagna with Tofu Ricotta – a high protein meal still packed with veggies.
Looking for other simple meal ideas? Check out the links below for my Crockpot Tomato + Vegetable Quinoa Risotto, Homemade Tomato Sauce, Easy Turkey Meatballs, or Foil Packet Salmon.