Spaghetti Squash Lasagna
SERVINGS 4
Ingredients
- 4 cups spaghetti squash (approx. 3½ to 4 lbs.)
- Nonstick cooking spray
- 4 cups marinara sauce
- 2 cups cottage cheese low fat
- 1/2 cup parmesan cheese
- ¼ cup basil
Instructions
- Preheat oven to 375° F.
- Line large baking sheet with parchment paper. Set aside.
- Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
- Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
- Reduce oven temperature to 350º F.
- Scrape spaghetti squash flesh into stringy noodles.
- Lightly coat 4-quart baking dish with spray.
- Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
- Evenly top with Parmesan cheese.
- Bake for 30 to 32 minutes, or until golden brown and bubbly.
- Garnish with basil (if desired).
Notes
Store leftover lasagna in an airtight container, refrigerated, for up to 5 days, or in the freezer for up to 3 monts.
Gluten-Free, High in Protein, Ovo-Lacto Vegetarian
Nutrition
Calories: 212kcalCarbohydrates: 21gProtein: 22gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 1833mgPotassium: 918mgFiber: 5gSugar: 14gVitamin A: 1370IUVitamin C: 19mgCalcium: 270mgIron: 3mg
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