I’ve Lost My Noodle Vegetarian Lasagna

  • Recipe By
  • Published Jun 7th
  • Ready In1h
  • Servings6
  • Calories375
You will never miss the pasta in this delicious low-carb vegetarian lasagna.

I’ve Lost My Noodle Vegetarian Lasagna Ingredients

The following are the ingredients needed to make delicious I’ve Lost My Noodle Vegetarian Lasagna for 6 servings:

  • 1 serving olive oil cooking spray
  • 2 cups cottage cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 (2 pound) spaghetti squash - peeled, seeded, and sliced 1/4 inch thick
  • 1 (24 ounce) jar prepared spaghetti sauce
  • 1/2 cup grated Parmesan cheese

I’ve Lost My Noodle Vegetarian Lasagna Cooking Instructions

  • Prep20m
  • Cook40m
  • Ready In1h

To cook I’ve Lost My Noodle Vegetarian Lasagna, you need about 20 minutes of preparation time. The time needed to cook this I’ve Lost My Noodle Vegetarian Lasagna is about 40 minutes , and you can serve your I’ve Lost My Noodle Vegetarian Lasagna within 1 hour . The following are the steps to cook I’ve Lost My Noodle Vegetarian Lasagna easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
  2. 2 Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
  3. 3 Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
  4. 4 Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.


  • Cook's Note:
  • Serve it in a bowl instead of a plate, as consistency may be a little runnier than you are used to with a typical lasagna, due to the water content of the squash.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 375 calories; 17 grams of fat; 30.3 grams of carbohydrates; 26.3 grams of protein; 105 milligrams of cholesterol; 1535 milligrams of sodium.

  1. Nov 26th 2016

    So yummy

  2. Feb 8th 2015

    we really enjoyed this dish.. i cut the recipe in half as our squash was on the smaller side.. it wouldn't even spread into one layer in a 2 quart pyrex so i had to use two smaller vessels.. ...

  3. Oct 20th 2014

    This is definitely a recipe I will try again! It was a huge pain to cut up and peel the squash, so next time I will bake the squash first and scoop! (I've never made spaghetti squash before! ...

  4. Oct 14th 2014

    We were amazed how much this tasted like lasa. I prepared the squash more traditionally: baked and scraped out of the shell then drained. I've also found if I add a couple tablespoons of f ...

  5. Sep 6th 2014

    I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather than use slices I made the squash in the traditional way, raking the squash strands from a cooke ...

  6. Jul 13th 2014

    Delicious. Made a great meal. I used spaghetti squash frozen from last year, already grated, so my lasagna ended up more like a casserole. Also, I added ground beef to the cottage cheese mix ...

  7. May 23rd 2013

    Delicious! We eat a few veggie dinners a week, and this was a great alternative to traditional (even vegetarian) lasagne. I am Italian, so I doctored it up a bit, used homemade sauce, and ad ...

  8. Jan 12th 2013

    Great! Not too low carb, but a great way to get that Italian taste! Cooking4-5---wash the squash, cut in half, scrape out seeds and nuke for a good 15 minutes. Let cool and then just scrap ...

  9. Sep 28th 2012

    I took it to a friend of mine who is sensitive to gluten and she said it was good. Not enough instructions on how to prepare the spaghetti squash... Should you bake it first? Or jus peel and ...