Vegetarian Spaghetti Squash Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pasta-less lasagna layering spaghetti squash with a deeply flavored vegetable ragu rich with mushrooms, zucchini, and herbs. So flavorful you won't miss the pasta, with a creamy mozzarella and Parmesan filling.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large spaghetti squash (halved lengthwise)
- 1 teaspoon olive oil (plus more if needed)
- 1 small yellow onion (chopped (about 1 cup))
- 1 medium carrot (grated)
- 1 medium zucchini (sliced into 1/4 inch thick half moons (about 1 1/2 cups))
- 1 medium yellow squash (sliced into 1/4 inch thick half moons (about 1 1/2 cups))
- 1 cup minced crimini mushrooms (baby portobellos)
- 2 cloves peeled fresh garlic (minced)
- 1½ teaspoons dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine - like pinot noir
- 1/2 teaspoon sugar
- kosher salt (to taste)
- freshly ground black pepper
- 3 cups freshly grated mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 50m
- Sodium
- 662mg
- 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
- 749mg
- Calcium
- 356mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.