Spaghetti Squash Lasagna No Pasta Noodles Recipes

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SPAGHETTI SQUASH LASAGNA



Spaghetti Squash Lasagna image

Hearty and delicious vegetarian meal that everyone will love!

Provided by BJBP

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h55m

Yield 12

Number Of Ingredients 8

2 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1 egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
  • Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
  • Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
  • Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g

SPAGHETTI SQUASH LASAGNA (NO PASTA NOODLES)



Spaghetti Squash Lasagna (No Pasta Noodles) image

A lower calorie and health version of an old favorite. Also known as how I got my son to eat Spaghetti Squash. Some times I tried to sneak in baby Portabella mushrooms, but DS never would eat when I did. Prep time doesn't include the cooking of the spaghetti squash which can be done in the microwave and takes about 13 minutes.

Provided by Debbwl

Categories     < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 lbs spaghetti squash, cooked and cooled enough to handle
3 tablespoons flour
1 garlic clove, minced
1/2 teaspoon salt
15 ounces low-fat ricotta
10 ounces frozen spinach, thawed and squeezed
1/3 cup parmesan cheese
1 cup pasta sauce
6 ounces mozzarella cheese, sliced

Steps:

  • Pre heat oven to 350.
  • Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined.
  • Blend ricotta, spinach and parmesan in food processor until smooth.
  • To assemble spread 1/2 cup pasta sauce on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with ricotta mixture. Spread remaining pasta sauce over ricotta. Cover with sliced mozzarella.
  • Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown on edges and juices bubble.

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