Vegetarian Spaghetti Squash Lasagna Bake

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

2 . Stage

Brush squash flesh with 2 tablespoons olive oil and season generously with salt and pepper. Place squash halves, cut-sides down, on the prepared baking sheet.

3 . Stage

Bake in the preheated oven until squash pierces easily with a fork, about 50 minutes. Remove from the oven and let sit for about 30 minutes.

4 . Stage

Reduce the oven temperature to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with nonstick spray.

5 . Stage

Mix ricotta cheese, 1/2 cup Parmesan cheese, and egg together in a small bowl.

6 . Stage

Heat 1 tablespoon olive oil in a skillet over medium heat. Add shallot and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in Italian seasoning and a little salt and pepper. Add spinach; cook until wilted, about 2 minutes.

7 . Stage

Take a fork and run it lengthwise in the squash flesh to create noodles. Add those noodles to the skillet, along with diced tomatoes; mix to combine. If too dry, add some tomato juice from the can. Add lemon-pepper and thyme.

8 . Stage

Transfer 1/2 of the tomato-squash mixture to the prepared baking dish. Top with all of the cottage cheese mixture, then layer in the remaining tomato-squash mixture. Sprinkle with remaining 1/2 cup Parmesan cheese.

9 . Stage

Bake in the preheated oven until cheese is melted and browned a bit, about 30 minutes. Let sit for 10 minutes to set up before serving.