Vegetarian Spaghetti Squash Lasagna Bake

Spaghetti squash stands in for lasagna noodles in this healthy lasagna bake that's full of flavor and perfect for a vegetarian main dish or even a hearty side dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 380 Calories

Ingredients

• 1 large egg
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• nonstick cooking spray
• 3 tablespoons olive oil, divided
• 1 cup grated Parmesan cheese, divided
• 1 medium shallot, minced
• 1 (2 pound) spaghetti squash, halved lengthwise and seeded
• 1 cup ricotta cheese, or more to taste
• ¼ teaspoon dried Italian seasoning, or to taste
• 3 cups fresh spinach, or more to taste
• 1 (14.5 ounce) can diced tomatoes, drained and juice reserved
• ⅛ teaspoon lemon-pepper seasoning, or to taste
• ⅛ teaspoon dried thyme, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Step 2

Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.

Step 3

Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.

Step 4

Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.

Step 5

Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.

Step 6

Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.

Step 7

Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.

Step 8

Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.

Step 9

Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.