Cheesy Vegetarian Spaghetti Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A low-carb, gluten-free lasagna made with spaghetti squash instead of noodles and filled with vegetables, ricotta, and mozzarella. A satisfying comfort food for dietary restrictions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large spaghetti squash ((approx. 3 lbs))
- olive oil for drizzling
- 1/2 cup onion ((white or yellow))
- 1-2 cloves garlic, smashed and minced
- 5 oz mushrooms ((approx. 2 cups chopped))
- 2-3 oz fresh spinach ((approx. 1.5 cups chopped))
- 1 plum tomato, chopped
- 1.5 cups ricotta cheese
- 1 egg white
- 1/3-1/2 cup freshly grated parmesan cheese (to taste)
- 1 tsp Italian seasoning blend ((I love using Mrs. Dash))
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup spaghetti sauce
- 2 oz grated mozzarella
- crushed red pepper flakes (to taste)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 1534mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2030mg
- Calcium
- 872mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1534MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.