Print

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 169 kcal
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

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Stir in the marinara, cooked spaghetti squash, and 1/4 cup parsley.
  5. Adjust salt and pepper, if desired.
  6. Heat through just until everything is warm, then remove from the hot stovetop.
  7. Lightly oil an 8 x 8 baking dish with coconut oil.
  8. Add in half of the spaghetti squash mixture to the baking dish.
  9. Top with one cup of the mozzarella cheese.
  10. Layer the remaining half of the spaghetti squash mixture atop the cheese.
  11. Top that with the remaining one cup of mozzarella.
  12. Sprinkle the parmesan on top of the mozzarella and arrange the olive slices atop the cheeses.
  13. Bake for 12-15 minutes until bubbly.
  14. For a golden top, broil the lasagna for 1-2 minutes, watching carefully.
  15. Cool, top with freshly chopped parsley, and serve!

Recipe 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 Facts
Vegetable-Packed Spaghetti Squash Lasagna (Gluten-Free, Grain-Free)
Amount Per Serving (1 g)
Calories 169 Calories from Fat 78
% Daily Value*
Total Fat 8.7g 13%
Saturated Fat 4.9g 25%
Polyunsaturated Fat 3.8g
Cholesterol 20mg 7%
Sodium 474mg 20%
Total Carbohydrates 14.3g 5%
Dietary Fiber 2.3g 9%
Sugars 6.2g
Protein 9.4g 19%
* Percent Daily Values are based on a 2000 calorie diet.