Spaghetti Squash Lasagna From Lori!

So as promised here is a guest post from Lori at  My Kinda Rain. She sent over an awesome Spaghetti Squash Lasagna Recipe. I can’t wait to try this one out.

Thanks so much Lori!!

I have never been a really big meat eater.

I LOVE veggies.


In a effort to get my family on board with eating less meat I had to be creative and I had to research ways to get them to eat just about anything.

We love Italian food. Lots of pasta, sauce, and meat.

Not always a healthy option.

I found a great recipe online and thought I would try it out on my family. The kids were hesitant and only ate a bite or two but my husband and I loved it! It is now one of my favorite meatless dishes. Very comforting and delicious!

Spaghetti Squash Lasagna my changes are in italics
Servings: 4 • Serving Size: 1 lasagna • Old Points: 6 pts • Points+: 7 pts
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg


  • 2 cups marinara sauce- I make my own so I can control ingredients.
  • 3 cups cooked roasted spaghetti squash
  • 1 cup part skim ricotta
  • 8 tsp parmesan cheese
  • 6 oz part skim shredded mozzarella I used Weight Watcher Shredded Cheese


See instructions on how to roasted spaghetti squash here.

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta. Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.  Add the remaining sauce, parmesan and mozzarella cheese.  Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Add a nice salad to this meal and it is complete and healthy!



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