Spaghetti Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash layered with marinara sauce, ricotta, and mozzarella, then baked until bubbly and golden. It's a lighter take on traditional lasagna that's satisfying and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups marinara sauce (or jarred)
- 3 cups cooked roasted spaghetti squash
- 1 cup part skim ricotta
- 8 tsp parmesan cheese
- 6 oz part skim shredded mozzarella (I used Sargento)
At a glance
PER SERVING · TIME 90M
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
- Sodium
- 977mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 703mg
- Calcium
- 573mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 977MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.