Name: Vegetarian Spaghetti Squash Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 medium spaghetti squash, cooked; 4 tbsp Just Egg* substitute (or 1 large egg); 1 ½ cups ricotta cheese; ½ cup Parmesan cheese; 10 oz Beyond Meat Crumbles* (or 1 lbs ground sausage or beef, cooked); 1 ½ cups marinara sauce; 1 cup mozzarella cheese

This recipe for Vegetarian Spaghetti Squash Lasagna is a tried, true, and loved recipe in our home. Why? Well, once upon a time, Rob and Laura (yes, I am writing in third person!) didn’t have to worry about the glycemic index of our favorite foods or allergens. Along the way, life happened and we were both diagnosed with Type 1 Diabetes and food sensitivities. Rob became particularly allergic to eggs! this recipe is loved because we are able to enjoy our favorite foods, minus the woes of a high carbohydrate meals and egg allergies.

With every step back, I firmly believe that there are at least two steps forward, if you make the effort to take them. Life with diabetes has taught us to pay attention to the foods we eat (something everyone should do) and also, learn to adapt. In this case, we’re learning to adapt our favorite foods alongside the allergies and nutritional needs that we live with.

Rob and I LOVE lasagna. Actually, we love all Italian foods. However, Italian foods do not always love us. Our blood sugars are very sensitive to the carbohydrates found in pastas and dough. It’s OK – this is what insulin and activity is for… but, what if we could still have all the goodness, and not have to worry so much about how fast all the yummy carbs will hit us? Spaghetti squash is a wonderful thing. Spaghetti squash has a low glycemic index and minimal carbohydrates – win win. Carbs are not bad, they just make meals a little more challenging when you live with Type One Diabetes.

In this recipe, I’m sharing a friendly dish that Rob and I enjoy at least once a month. At times, we use plant based meat crumbles, while at other times we use ground beef or sausage. It depends on what we have and what we feel like eating! It’s a very forgiving base recipe that you’ll be able to enjoy, with leftovers! Sometimes we even add mushrooms and onions – especially on those days when I’m trying to use up what’s in my fridge.

I hope you enjoy this tried and true Spaghetti Squash Lasagna recipe as much as we do.

Yield: 8

Vegetarian Spaghetti Squash Lasagna

This delicious and easy lasagna can be made using vegetarian or non-vegetarian ingredients. Non-vegetarian subsitition options are included.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 medium spaghetti squash, cooked
4 tbsp Just Egg* substitute (or 1 large egg)
1 ½ cups ricotta cheese
½ cup Parmesan cheese
10 oz Beyond Meat Crumbles* (or 1 lbs ground sausage or beef, cooked)
1 ½ cups marinara sauce
1 cup mozzarella cheese

Instructions

Preheat oven to 350°F.
Cooked Spaghetti Squash: Use a spoon to scoop out the squash into a bowl. With your hands, squeeze out excess moisture. For instructions on how to cook a spaghetti squash, please visit my recipe for Cooked Spaghetti Squash.
Pack the spaghetti squash into the bottom of a 9x9 baking pan.
In a separate bowl, mix together the egg, Parmesan and ricotta cheeses. Spread the mixture evenly on top of the squash.
Layer the Beyond Meat Crumbles over cheese. If you are using ground sausage or beef, pre-cook it before layering.
Top the meat layer with mozzarella cheese.
Bake at 350°F for 25 to 30 minutes, or until it is bubbly and the mozzarella topping has browned.