Pizza Squash Noodle Lasagna Bake

Pizza Squash Noodle Lasagna Bake is a grain-free, low carb cheesy, saucy, meaty, spaghetti squash bake.

Pizza Spaghetti Squash Lasagna

Pizza Squash Noodle Lasagna Bake is a grain-free, low carb pizza-flavored, spaghetti squash layered, lasagna bake.

All of my favorite Italian foods combined in a dish (pizza, spaghetti, and lasagna). It is cheesy, meaty, and saucy! 

Layered with ricotta, mozzarella, parmesan, and pepperoni goodness. You just can’t go wrong here with this baked, Italian comfort food dish.  

Also includes directions for easy whole spaghetti squash oven roasting.

Poke holes all over squash.

Bake whole squash for 60 to 65 minutes.

Cut cooled squash in half, and scrape out noodles with a spoon.

Layer half of squash noodles on bottom of pan.

pour half of the sauce over noodles. Add ricotta, then the remainder of noodles , and the sauce.

Top with pepperoni, mozzarella, and parmesan cheese.

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Pizza Squash Noodle Lasagna Bake Ingredients:

• 1 medium size spaghetti squash, 3 cups roasted cut squash

Marinara Meat Sauce & other Ingredients:

• 1 lb ground beef, browned and drained of excess grease.
• 5 slices of pepperoni or salami, chopped (use a GF uncured nitrate free brand)
• 2 ¼ cups tomato sauce or puree, make sure it has only tomatoes as ingredients
• 3 cloves garlic, peeled and minced
• 1 tablespoon Italian seasonings
• 1 teaspoon olive oil
• ¼ teaspoon sea salt *optional
• Toppings:
• ½ cup whole ricotta
• 12 slices pepperoni or salami
• 1 cup mozzarella cheese
• 1 ½  tablespoon parmesan cheese

Directions:

1. Preheat oven to 375 F and line a shallow baking sheet. Using a sharp knife or metal skewer, poke holes all over spaghetti squash. Place whole squash on a shallow baking sheet and bake for 60 to 65 minutes, turning squash half way through baking time.
2. Remove squash from oven and let cool for 10 minutes. Preheat oven to 400 F for baking later.
3. In a medium saucepan, over medium heat combine:  2 ¼ cups tomato sauce, 1 lb browned ground beef, 5 slices chopped pepperoni, 3 cloves minced garlic, 1 tablespoon Italian seasonings, 1 teaspoon olive oil, and ¼ sea salt. Heat and stir to a low boil, then reduce heat cover and simmer for 10 minutes.
4. Now you can easily cut in half the spaghetti squash and scoop out all the seeds. Then scrape with a large spoon the squash noodles and place in a large bowl.
5. Remove marinara sauce from heat and let cool a little.  Oil or grease a 13 x 9 inch casserole baking dish. Cover bottom of the dish with half of the spaghetti squash, then pour half of the marinara sauce over the top of squash noodles. Spoon small clumps of ricotta cheese over and across the top of the sauce.
6. Layer the other half of squash noodles on top of the ricotta, then pour remaining marinara over the top of noodles. Then place pepperoni slices across the top of sauce. Sprinkle mozzarella cheese and Parmesan over the top.
7. Bake for 25 minutes.  Remove from oven, cool, and serve.

Nutrition Facts: Serving size:Yield: 9 servings, Amount per serving: Calories: 244, Fat: 15 g, Carbohydrates: 9 g / Net Carbs: 7 g, Sugar: 4 g, Sodium: 284 mg without the optional sea salt, Fiber: 2 g, Protein: 20 g

*all nutritional data are estimates based on the products I used

Pizza Squash Noodle Lasagna Bake

Stacey

Pizza squash noodle lasagna bake is a cheesy, meaty, Italian, low carb comfort food.

4.75 from 4 votes

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Prep Time 30 mins

Cook Time 1 hr 30 mins

Total Time 2 hrs

Course gluten free, grain free, low carb, primal

Cuisine main dish

Servings 9

Calories 244 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Pizza Squash Noodle Lasagna Bake Ingredients:
• 1 cups medium size spaghetti squash 3 roasted cut squash
• Marinara Meat Sauce Ingredients:
• 1 lb ground beef browned and drained of excess grease.
• 5 slices of pepperoni or salami chopped, (use a GF uncured, nitrate free brand)
• 2 ¼ cups tomato sauce or puree make sure it has only tomato as ingredients
• 3 cloves garlic peeled and minced
• ½ tablespoon Italian seasonings
• 1 teaspoon olive oil
• ¼ teaspoon sea salt *optional
• Toppings:
• ½ cup whole ricotta
• 10 slices pepperoni or salami
• 1 cup mozzarella cheese
• 1 ½ tablespoon parmesan cheese

Instructions

 

• Preheat oven to 350 F and line a shallow baking sheet. Using a sharp knife or metal skewer, poke holes all over spaghetti squash. Place whole squash on the shallow baking sheet and bake for 60 to 65 minutes, turning squash half way through baking time.
• Remove squash from oven and let cool for 15 minutes. Preheat oven to 400 F for baking later.
• In a medium sauce pan, over medium heat combine: 2 ¼ cups tomato sauce, 1 lb browned ground beef, 5 slices chopped pepperoni, 3 cloves minced garlic, ½ tablespoon Italian seasonings, 1 teaspoon olive oil, and ¼ sea salt. Heat and stir to a low boil, then reduce heat cover and simmer for a 10 minutes.
• Now you can easily cut in half the spaghetti squash and scoop out all the seeds. Then scrape with a large spoon the squash noodles and place in a large bowl.
• Remove marinara sauce form heat and let cool a little. Oil or grease a 13 x 9 inch casserole baking dish. Cover bottom of dish with half of spaghetti squash, then pour half of marinara sauce over the top of squash noodles. Spoon small clumps of ricotta cheese over and across the top of the sauce.
• Layer the other half of squash noodles on top of the ricotta, then pour remaining marinara over the top of noodles. Then place pepperoni slices across the top of sauce. Sprinkle mozzarella cheese and Parmesan over the top.
• Bake for 25 minutes. Remove from oven, cool, and serve.

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Notes

* all nutritional data are estimates based on the products I used*

Nutrition

Serving: 1gCalories: 244kcalCarbohydrates: 9gProtein: 20gFat: 15gSodium: 284mgFiber: 2gSugar: 4g

Keyword Keto lasagna, spaghetti squash recipes

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