Spaghetti Squash Lasagna - Kraft Recipes Top
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Spaghetti Squash Lasagna

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Total Time

15 servings

Looking for a hearty lasagna that's heavy on veggies? This cheesy, spicy lasagna, featuring spaghetti squash in place of pasta, fits that bill perfectly.

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What You Need

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Make It

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  • Cut squash in half and lay face down on a greased cookie sheet. Bake 30-35 minutes or until squash is tender. Scrape with fork to remove squash in strands. Hint: Wrap in paper towels and refrigerate for a few hours or overnight to absorb excess moisture.
  • Stir diced tomatoes and jarred sauce together in saucepan and heat on stove.
  • Cook ground sausage in a skillet on medium-high heat until browned. Add peppers; sauté for a few minutes, then add onion and garlic. Sauté for a few more minutes. Drain grease, if needed.
  • In separate bowl, mix 2 cups cottage cheese with 1 cup shredded cheese. Set aside.
  • In large bowl, mix together squash, pasta sauce and tomatoes. Set aside.
  • In greased 13x9x2-inch baking dish, spread 1/3 of the squash mixture evenly. By layers, add half cheese mixture, half sausage, a third of the squash mix, remaining cheese mixture, remaining sausage and the remaining squash. Spread 1 1/2 cups of sauce over the top. Add 1 cup of Italian cheese blend over sauce. Top with Italian seasoning.
  • Bake at 350 degrees for 30 minutes. Let rest 15 minutes before serving.

Special Equipment Needed


  • 15 servings

Nutritional Information

Serving Size 15 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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