1 spaghettti squash

3-4 cups spaghetti sauce

2 c grated Romano or Parmesan cheese (note Romano cheese is sheeps milk)

shredded mozzarella cheese for the top

12 oz ricotta cheese thinned with any milk, I used soy

1 bag of fresh or frozen spinach (if frozen, fully defrost and squeeze out water)

olive oil





1. Wash the spaghetti squash and cut in half (short way). Stand on ends in an 8x8" baking dish. Add 1" of water, cover with foil, and bake for 45-60 minutes at 350F until tender. Let cool until you can make the "spaghetti" out of it. Set aside.

2. Saute the spinach in olive oil with garlic, salt and pepper, set aside.

3. Heat 3-4 cups of your favorite spaghetti sauce, set aside.


4.  Add a little milk to the ricotta cheese so it is spreadable.

5.  In your 8x8" baking dish, pour out the water and layer 1/2 of the spaghetti squash. Sprinkle some Romano, then 1/3 of the spaghetti sauce, all of the spinach (with as much liquid squeezed out as possible), and spread all of the ricotta cheese, Next, layer on 1/3 of the spaghetti sauce and the other 1/2 of the spaghetti squash. Top it with a little more sauce, romano and mozzarella. 

6. Bake for 30-40 minutes uncovered until hot and bubbly.

You can also sauté any of your favorite veggies to layer in this. 

When I was a little girl, my grandmother would make lasagna but my grandfather didn't like the ricotta. She would slice hard boiled eggs on one of the layers for him!