Vegetarian Spaghetti Casserole


Well, here’s a unique way to enjoy spaghetti! Not only does it look incredible, but it tastes like the best thing you’ve ever had. This is a spaghetti casserole filled with mushrooms, peppers, cauliflower and scallions and baked with the wholesomeness of red sauce. You’ve love every bite!

Vegetarian Lasagna Spaghetti

Serves 8-10


  • 1 medium onion, chopped
  • 1 cup chopped mushrooms
  • 2 scallions, chopped
  • 1/4 cup chopped red bell peppers
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped cauliflower
  • 4 large garlic cloves, chopped
  • 1/4 cup olive oil
  • 1 egg
  • 28 ounces crushed tomato
  • 4 ounces black beans
  • 1 box (13.25 ounces) whole-wheat thin spaghetti
  • Parmesan cheese (optional)

Directions:Preheat the oven to 375 degrees Fahrenheit. In a large pan or skillet, heat the olive oil and add all the veggies (except the garlic) and saute over medium to high heat.  Stir regularly for 10-15 minutes until they have softened and are slightly brown. Add the garlic and saute for another minutes.



Cook the spaghetti according to package instructions. When done, drain the spaghetti and set aside to cool down. Once cool, whisk the egg and pour it over the spaghetti. Fold the egg into the spaghetti well. The egg will help to hold the casserole together.


In a deep medium-sized casserole dish, spread 1/3 of the crushed tomatoes across the bottom of the dish. Add a layer of spaghetti (half the spaghetti).  Next, the sautéed veggies and black beans.




Add another third of the crushed tomatoes and on top of that, the remainder of the spaghetti. Atop the spaghetti, spread the remainder of the crushed tomatoes and sprinkle with cheese.



Place in the oven for 20-25 minutes, or until the cheese has melted and the visible parts of the spaghetti have browned.


What a gorgeous cross section!



Bon Appetit!

xo Aylin



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