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!

Course Mains & Entrees

Cuisine Italian

Keyword carrots, crimini, mozzarella, mushrooms, onions, parmesan, spaghetti squash, yellow squash, zucchini

Prep Time 1

Cook Time 50

Additional Time 10

Total Time 2

Servings servings

Calories 258

Author Laurie McNamara

Equipment

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

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

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.

Nutrition