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Vegetable-Packed Spaghetti Squash Lasagna (Gluten-Free, Grain-Free)

Vegetables and cheese abound in this nutrient-dense, noodle-free lasagna!
Course Entree
Cuisine Lasagna
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 9 servings
Calories 169kcal
Author Lauren Goslin

Ingredients

  • 1 T. coconut oil
  • 1/2 c. yellow onion chopped
  • 1/4 one-quarter of a green bell pepper, chopped
  • 1 garlic clove minced
  • 1 medium celery stalk chopped
  • 1 medium carrot chopped
  • 1 c. mushrooms chopped
  • 3/4 c. broccoli chopped into small pieces
  • 2 c. your favorite marinara sauce
  • ~4 c. cooked spaghetti squash
  • 1/4 c. fresh parsley plus a bit more for sprinkling on top
  • 8 Kalamata olives sliced
  • 2 c. part-skim mozzarella
  • 1/3 c. grated parmesan
  • salt and black pepper to taste

Instructions

  • Preheat the oven to 425 degrees.
  • Saute the onion, bell pepper, garlic, celery, and carrot, along with sprinkles of both salt and pepper, in the oil for about five minutes, until everything softens.
  • Add in the mushrooms and broccoli and cook for another 4-5 minutes until the mushrooms release their water and soften and the broccoli becomes bright green.
  • Stir in the marinara, cooked spaghetti squash, and 1/4 cup parsley.
  • Adjust salt and pepper, if desired.
  • Heat through just until everything is warm, then remove from the hot stovetop.
  • Lightly oil an 8 x 8 baking dish with coconut oil.
  • Add in half of the spaghetti squash mixture to the baking dish.
  • Top with one cup of the mozzarella cheese.
  • Layer the remaining half of the spaghetti squash mixture atop the cheese.
  • Top that with the remaining one cup of mozzarella.
  • Sprinkle the parmesan on top of the mozzarella and arrange the olive slices atop the cheeses.
  • Bake for 12-15 minutes until bubbly.
  • For a golden top, broil the lasagna for 1-2 minutes, watching carefully.
  • Cool, top with freshly chopped parsley, and serve!

Notes

Nutrition facts are based on using eight ounces of part-skim mozzarella and 1 1/3 ounces of grated parmesan. No salt or pepper were included, as these ingredients are subjective to taste. WW points (new system): 4

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 14.3g | Protein: 9.4g | Fat: 8.7g | Saturated Fat: 4.9g | Polyunsaturated Fat: 3.8g | Cholesterol: 20mg | Sodium: 474mg | Fiber: 2.3g | Sugar: 6.2g