Spinach and Spaghetti Squash Lasagna

Spinach and Spaghetti Squash Lasagna
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Calories 342 cals
Total Fat 19 g
Cholesterol 93 mg
Dietary Fiber 3 g
Sodium 1024 mg
Protein 23 g
Total Carbohydrate 20 g

Prep Time: 25 Minutes

Time to Table: 1 Hour 35 Minutes

Serves: 8


  • 2 medium spaghetti squash, halved lengthwise and seeds removed
  • 2 cups Daisy Cottage Cheese
  • 1 cup shredded Parmesan cheese
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 24 ounce jar marinara sauce
  • 3 cups shredded Mozzarella cheese


Heat the oven to 400 degrees. Coat an 8-cup or 11x7-inch baking dish with non-stick cooking spray. Line a large rimmed baking sheet with foil and coat with non-stick cooking spray. Place the spaghetti squash, cut-side down, on the foil. Bake for 35 to 45 minutes or until tender; let stand until cool enough to handle. Reduce the oven temperature to 350 degrees. Using a fork, shred the spaghetti squash into spaghetti-like strands (about 4 cups). Combine the cottage cheese, Parmesan, egg, egg yolk and oregano in a medium bowl. Heat the oil in a small non-stick skillet over medium heat. Cook the garlic for 30 to 60 seconds or until fragrant. Combine with the spinach in a small bowl. Spread 1 cup of the marinara sauce over the bottom of the baking dish. Layer with half of the squash, cottage cheese mixture, spinach and mozzarella cheese. Top with the remaining marinara sauce, squash, cottage cheese mixture, spinach and mozzarella cheese. Bake at 350 degrees for 45 minutes or until the top is golden brown and the juices are bubbly. Let stand for 10 to 15 minutes before serving.


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