- 1 serving olive oil cooking spray
- 2 cups cottage cheese
- 2 eggs
- 2 cups shredded mozzarella cheese
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 (2 pound) spaghetti squash – peeled, seeded, and sliced 1/4 inch thick
- 1 (24 ounce) jar prepared spaghetti sauce
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with olive oil cooking spray.
- Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
- Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.