Sunday, September 14, 2014

Vegetarian and gluten free lasagna

Yesterday, I had time and a spaghetti squash, so I decided to make a batch of spaghetti squash lasagna. There is no pasta in this ( no gluten) but there is cheese and and egg (which keeps it from being vegan).

My recipe makes an 8x8 baking dish. Make sure that you bake it with a pan underneath in case you have drips!


1/2 of a cooked and shredded spaghetti squash (approx 2 C. with excess water squeezed out)
2/3 C. low fat or fat free ricotta cheese
2/3 C. low fat cottage cheese
1 egg, beaten
1/8 C. grated Italian cheese
1tsp garlic powder
Chopped Vegetables ( your choice but about 2 C. total)
1 jar of your favorite spaghetti sauce
Olive oil
Nonstick spray
1/3 C. Shredded mozzarella

Saute your veggies in olive oil with a dash of salt and pepper until tender (I used baby bella mushrooms, red&yellow bell peppers, carrots, onion, and kale). Stir in spaghetti sauce and put on low simmer (my fave is Francesca Rinaldi tomato and basil)

In separate bowl, beat the egg then add ricotta/cottage/ Italian cheeses (not mozzarella) and garlic powder and stir until well blended.

Spray bottom and sides of baking dish with cooking spray. Layer in the following order:
Sauce- about 1/3 to 1/2 of total
Spaghetti squash (all)
Cheese mixture (all)
Sauce (until well covered. There may be extra.)

Bake at 350 for about 70 minutes. About 25 minutes before done, remove and add mozzarella to top and finish baking. When done, remove and allow to set up for about 30 minutes before eating.

Yes, this makes about 9 servings...but its yummy...and it freezes well if you cool completely and portion into individual servings. Plus, it will keep in the fridge for up to 5 days--leftovers!!!

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