This vegetarian spaghetti squash lasagna is utterly delicious! There’s so much flavor going on that you won’t miss the pasta!

I have a little meatless for your Monday.

Vegetarian Spaghetti Squash Lasagna l SimplyScratch.com #meatlessmonday

I love lasagna and I think it was about time that SS had a vegetarian version. And since squash is in season… why not use spaghetti squash as the “pasta” and layer it with a yummy sauce and who could forget all that cheese?

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… ha-ha I mean who would do such a thing ha-um-uh? Plus the over abundance of veggies totally cancels the cheese out, right?

squash prep

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 degree oven for about an hour or until a knife glides effortlessly when pierced.

scraped

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.

_DSC0097

For the ragu: In this pasta-less lasagna I put layers of spaghetti squash with a hearty vegetable ragu that’s chocked-full of onions, carrots, zucchini, yellow squash and mushrooms. Top all that with garlic, crushed tomatoes and wine and simmer it into a delicious oblivion.  It’s a sauce I could literally eat with a spoon… and some crusty Italian bread to sop up the leftover sauce.

melt butter

First melt one tablespoon of butter plus one tablespoon of olive oil in a large 10-inch skillet.

add in onion and carrot

Then once the pan is hot; sauté the onions and carrot together until they are soft.

add to a bowl and set aside

Next, remove them to a clean plate and get going on the rest of the vegetables.

saute squash and zucchini

And then increase the heat to medium-high and add the sliced zucchini and summer squash to the pan and sauté until golden and their just starting to turn soft.

mushrooms

Next, turn the heat back down to medium and add in the chopped mushrooms…

garlic

And then add the minced garlic and cook for 2-3 minutes.

spaghetti squash collage

Next, add the onions and carrots back in along with the spices, tomato sauce and wine.

simmer until thick

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

sauce 1

Then spread a little bit of the sauce on the bottom of a baking dish.

squash, s & p

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

cheese

Top with half of the sauce and sprinkle with a half cup of freshly grated mozzarella and a quarter cup of grated Parmesan.

ready to bake

Top that with the remaining spaghetti squash, sprinkle with more salt and pepper and top with the remaining sauce and cheese.

Pop the lasagna into your preheated 375 degree oven and bake for 30 minutes.

Vegetarian Spaghetti Squash Lasagna l SimplyScratch.com #meatlessmonday

Let cool for about fifteen minutes before slicing and serving.

Vegetarian Spaghetti Squash Lasagna l SimplyScratch.com #meatlessmonday

This vegetarian lasagna is SO good I had two helpings… so did my twelve year old. It’s THAT good. It even reheats nicely for leftovers too!

I truly LOVE this vegetarian spaghetti squash lasagna and the robust sauce that’s filled with lots of veggies, spices AND WINE {sorry to shout} and I promise you won’t even realize it’s meatless. I just know you’ll love this!

Happy Monday friends!

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!

Vegetarian Spaghetti Squash Lasagna l SimplyScratch.com #meatlessmonday

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Vegetarian Spaghetti Squash Lasagna
Yield: 8

Vegetarian Spaghetti Squash Lasagna

Spaghetti squash is layer between a robust veggie-loaded ragu and cheese. Perfect for your meatless Monday.
Prep Time 1 hour
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 2 hours

Ingredients

  • 1 large spaghetti squash, halved lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, chopped
  • 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 (about 3 medium-sized)
  • 1-1/2 teaspoons rosemary
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 cloves fresh garlic, minced
  • 1 can (28 ounce) crushed tomatoes
  • 1/2 cup pinot noir
  • 1 teaspoon sugar
  • sea salt
  • freshly ground black pepper
  • 3 cups freshly grated mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese

Instructions

For the Spaghetti Squash:

  1. Preheat your oven to 375 degrees. 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.

For the Sauce:

  1. In a 10-inch skillet; add the butter and olive oil. Once hot, add in the chopped onion and grated carrot. Cook for 5 to 8 minutes or until the onion is soft and translucent. Remove the cooked onion and carrots to a plate, and set it off to the side.
  2. Add the sliced zucchini and yellow squash to the pan. Increase the heat to medium-high and cook until the vegetables start to soften and turn a little golden, stirring occasionally.
  3. 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, rosemary, basil and oregano and cook for one additional minute.
  4. Next pour in the can of crushed tomatoes and wine, and add the sugar, salt and pepper. Stir and let simmer for 15 to 20 minutes.

To Assemble the Lasagna:

  1. In a rectangular baking dish (7x11), add a spoonful 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.
  2. 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.
  3. Bake in a 375° oven for 30 minutes. Let cool for 15 minutes before slicing and serving.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 202 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 34mg Sodium: 414mg Carbohydrates: 13g Fiber: 3g Sugar: 5g Protein: 11g
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