Making Thyme for Health · by Sarah Rotavera
Vegan Spaghetti Squash Lasagna Bowls
NUTRITION · PER SERVING75M COOK
CAL 43%·PRO 63%
CARBS 109G51% OF CAL
25G FIBER50G OTHER33G TOTAL SUGAR
FAT 41G43% OF CAL
8G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash layered with a hearty lentil and mushroom filling, topped with creamy cashew ricotta. A satisfying plant-based take on lasagna that's flavorful and filling.
mainitalianbowlbeans🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- 8 ounces mushrooms (finely chopped)
- 3 garlic cloves (minced)
- 5 ounces baby spinach (chopped (or 3 cups chopped kale))
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes (with their juices)
- 1 teaspoon Italian seasoning
- 15 ounces cooked lentils (from 1 can; drained)
- ½ teaspoon salt & pepper
- 1 batch cashew ricotta
- shredded dairy-free parmesan (for serving; optional)
At a glance
PER SERVING · TIME 75M
CAL 43%·PRO 63%
CARBS 109G51% OF CAL
25G FIBER50G OTHER33G TOTAL SUGAR
FAT 41G43% OF CAL
8G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 600mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2279mg
- Calcium
- 279mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.