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Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

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Prep Time 15 minutes
Cook Time 1 hour 17 minutes
Total Time 1 hour 32 minutes
SERVINGS 4
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 212 kcal

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
Keyword dinner, lasagna, spaghetti, squash
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