Vegetarian Spaghetti Squash Lasagna

This vegetarian spaghetti squash lasagna is incredibly delicious! A pasta-less lasagna with layers of spaghetti squash and a hearty vegetable ragu that’s chocked-full of onions, carrots, zucchini, yellow squash, mushrooms and garlic. These simmer it into delicious oblivion in crushed tomatoes and red wine. It’s a sauce I could literally eat with a spoon and/or some crusty bread. There’s so much flavor going on that you won’t miss the pasta!

I have a little meatless for your Monday.

It was about time that SS had a vegetarian lasagna. And since squash is in season, why not use spaghetti squash as the “pasta” and while we’re at it, layer it with a veggie loaded sauce! And of course, lasagna isn’t lasagna without allthecheese?

This lasagna is a recipe I developed for Simply Organic. I decided to omit the traditional ricotta layer because I wanted to keep it light. The end result being a fresh, flavorful lasagna spiced perfectly with rosemary, basil and oregano and did I mention this lasagna is actually good for you? Except maybe all the cheese… but it’s not like you’re going to peel off the top layer, fold it up and eat it like a sandwich. Ha-um that would be crazy. Yeah, I mean who would do such a thing? ME. I did the thing. However the over abundance of veggies totally cancels the calories of the cheese, right?

First prepare the spaghetti squash:

Start by trimming the ends off of the spaghetti squash. Cut it in half, remove the seeds and place cut-side-down in a large baking dish. Roast the squash halves in a 375° oven for about an hour or until a knife glides effortlessly when pierced. Keep your oven preheated at the same temp for the lasagna.

Then remove and let cool off until safe to touch. Use a fork and scrape the flesh of the squash to form the spaghetti strands.

To Make The Sauce You Will Need:

• olive oil
• butter
• yellow onion, chopped
• carrot, grated
• zucchini, sliced into 1/4 inch thick half moons (about 1 1/2 cups)
• yellow squash, sliced into 1/4 inch thick half moons (about 1 1/2 cups)
• crimini mushrooms/baby portobellos (about 3 medium-sized)
• fresh garlic, minced
• 1-1/2 teaspoons rosemary
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 can (28 ounce) crushed tomatoes
• 1/2 cup pinot noir
• 1 teaspoon sugar
• sea salt
• freshly ground black pepper

In a 10-inch pan, add 1 teaspoon olive oil and sauté a diced yellow onion (about 1 cup) and 1 medium carrot (that has been grated) together until they are soft.

Once soft, transfer them to a clean plate and get going on the rest of the vegetables.

Increase the heat to medium-high adding more oil if needed. Add 1 medium zucchini and summer squash (that were halved and sliced) to the pan and sauté until golden and they are just starting to turn soft. Try not to stir too much so they can brown.

Turn the heat back down to medium and add in 1 cup finely chopped cremini mushrooms.

Cook for a minute or two before adding in 2 cloves minced fresh garlic and cook for 2 minutes.

To the skillet, add the sautéed onions and carrots back in along with the 1-1/2 teaspoons rosemary, 1/2 teaspoon both dried basil and oregano, 1 (28 ounce) can crushed tomatoes and 1/2 cup dry red wine. You can totally substitute broth for the wine!

Lastly, season with 1/2 teaspoon sugar and kosher salt and black pepper to taste. Let the sauce simmer for 15-20 minutes until it has thickened slightly.

Smells heavenly.

Spread a little bit of the sauce on the bottom of a baking dish.

Next, add half of the spaghetti squash and season with a pinch of salt and pepper.

Top with half of the sauce and sprinkle with 1/2 cup freshly grated mozzarella and 1/4 cup grated Parmesan.

Top that with the remaining spaghetti squash, sprinkle with a little more kosher salt and pepper and top with the remaining sauce and cheese. Since the sauce and squash are already cooked, you really only need to get the cheese melted and golden brown on top.

Slip the lasagna onto the middle rack of your preheated 375° oven and bake for 25 to 30 minutes.

Let cool for a few minutes before slicing and serving.

This vegetarian lasagna is SO good I had two helpings… so did my twelve year old.

Serve with a sprinkle of fresh basil or parsley and with a loaf of crusty bread.

Enjoy! And if you give this Vegetarian Spaghetti Squash Lasagna recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Vegetarian Spaghetti Squash Lasagna

This vegetarian spaghetti squash lasagna is incredibly delicious! A pasta-less lasagna with layers of spaghetti squash and a hearty vegetable ragu. It's a sauce I could literally eat with a spoon and/or some crusty Italian bread. There's so much flavor going on that you won't miss the pasta!

Prep Time: 1 hour hr

Cook Time: 50 minutes mins

Additional Time: 10 minutes mins

Total Time: 2 hours hrs

Ingredients

• 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

Equipment

• All-Clad 00830 Stainless-Steel Lasagna Pan with 2 Oven Mitts/Cookware, Silver

Instructions 

MAKE the Spaghetti Squash:

• Preheat your oven to 375°.
• Cut the squash in half, scoop out the seeds and discard (or keep if you’re planning to roast them).
• Place the two halves cut-side down in a large baking dish or rimmed sheet pan. Bake for 45 minutes to one hour.
• Once the squash has cooled, use a fork and scrape the flesh of the squash to form the spaghetti like strands. Set off to the side

MAKE the Sauce:

• In a 10-inch skillet; 1 teaspoon olive oil, onion and grated carrot. Cook on medium to medium low for 5 to 8 minutes or until the onion is soft and translucent. Transfer the cooked onion and carrots to a plate, and set it off to the side.
• Add the sliced zucchini and yellow squash to the pan - add a little oil to the pan if needed. Increase the heat to medium-high and cook until the vegetables start to soften and turn a little golden, stirring only occasionally.
• Reduce the heat to medium and add the minced mushrooms and garlic. Stir and cook for 2 to 3 minutes. Add the cooked onion and carrot bakc in with the rosemary, basil and oregano and cook for an additional minute.
• Next pour in the can of crushed tomatoes, wine, sugar and season with salt and pepper to taste. Stir and let simmer for 15 to 20 minutes.

Assemble the Lasagna:

• In a rectangular baking dish, add a few spoonfuls of the sauce and spread it around the bottom of the pan. Evenly lay down half of the spaghetti squash and season with a little salt and black pepper. Top with half of the sauce, a cup of the grated mozzarella and a quarter cup of the grated Parmesan.
• Layer the rest of the spaghetti squash, more salt and pepper, the remaining sauce and the remaining two cups of grated mozzarella. Sprinkle the remaining quarter cup of Parmesan over top.
• Bake in a 375° oven for 25 to 30 minutes or until the cheese has melted and is golden brown in spots.
• Let cool for a few minutes before serving.

Serving: 1g, Calories: 258kcal, Carbohydrates: 21g, Protein: 15g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 39mg, Sodium: 519mg, Potassium: 673mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2071IU, Vitamin C: 22mg, Calcium: 362mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian