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Spaghetti Squash Lasagna

Although few people consider lasagna to be healthy, it’s still surprising to discover exactly how many calories are lurking in that tiny slice.

That’s why I couldn’t wait to share a way that you can enjoy lasagna, without tossing a healthy diet completely out the window. If my italian husband approves of this recipe along with my three teenagers than I am hoping it will be just as loved in your home too!

With this recipe, we’ve focused on the good stuff, which means you’ll still get plenty of sauce and cheese.

But instead of pasta noodles, you’ll load up on spaghetti squash instead. Spaghetti squash is a fiber-rich, lower-carb alternative to pasta.

Ditching the noodles saves on calories that don’t provide nutrients. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness.

A sprinkle of fresh basil leaves makes the flavors really pop & smells so good as you pull it out of the oven!

Spaghetti Squash Lasagna

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

  • 2 small spaghetti squash

  • Nonstick cooking spray

  • 1 ½ Jars all-natural marinara sauce (look for low sodium)

  • 15 ounces Ricotta cheese (I use Organic valley from pasture raised cows)

  • ½ cup shredded mozzarella (from pasture raised cows organic)

  • 1/2 cup fresh grated Parmesan cheese

  • ¼ cup finely chopped fresh basil

  • 1 pound of lean ground beef

  • Fresh garlic chopped

  1. Preheat oven to 375° F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.

  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.

  5. Reduce oven temperature to 350º F.

  6. While that's cooking you will want to cook the ground beef. I use cooking spray and some fresh garlic to give it some more flavor. Make sure its brown and cooked all the way.

  7. Scrape spaghetti squash flesh into stringy noodles.

  8. Lightly coat 4-quart baking dish with spray.

  9. Evenly layer half spaghetti squash, half marinara sauce, half ricotta cheese, then ground beef topped with parmesan cheese and then the mozzarella cheese in baking dish. You can layer it again prior to adding the mozzarella depending on how large of a baking dish you are using.

  10. Evenly top with Parmesan cheese.

  11. Bake for 30 to 32 minutes, or until golden brown and bubbly.

  12. Enjoy!

Portion Fix Containers 1 Green 2 Purple 1 Red 1 Blue

1 Red

2B Mindset Plate It! A great dinner option. Add an FFC for lunch


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Hi, I'm Kate, a Holistic Health + Integrative Health Practitioner. I love helping other women learn how incredible they are meant to feel from within that they can't help but glow on the outside.


As a board certified Holistic Health Practitioner and Integrative Health Practitioner I am here to guide and make recommendations. Everything on my website is simply based off my own personal experiences, education and what I have discovered working with clients.

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