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    Pizza Squash Noodle Lasagna Bake

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

    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten freePin
    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.

    Check out my video instructions on how to easily cook spaghetti squash 3 ways

    Process shots

    • cutting squashPin
      Poke holes all over squash with knife or skewer.
    • cutting squashPin
      Bake whole squash for an hour and 20 minutes.
    • Pizza Squash noodle lasagna BakePin
      Cool, slice open squash & scoop out noodles.
    • making squash noodle lasagnaPin
      Add noodle layer.
    • making squash noodle lasagnaPin
      Pour half of sauce over noodles. Add ricotta, then the remainder of noodles , and the sauce.
    • Pizza Squash noodle bakePin
      Top with pepperoni, mozzarella, and parmesan cheese and bake.
    • Pizza Squash Noodle Lasagna Bake, Grain free, low carb, Italian, cheesy, comfort foodPin
      Pizza Squash Noodle Lasagna

    Click here to Pin It to Pinterest

    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten freePin

    Scroll to the bottom of the post for a printable recipe card 

    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 tbsp 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  tbsp 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

    📖 Printable Recipe Card

    Pizza Squash Noodle Lasagna Bake, Grain free, low carb, Italian, cheesy, comfort foodPin

    Pizza Squash Noodle Lasagna Bake

    Stacey
    Pizza squash noodle lasagna bake is a cheesy, meaty, Italian, low carb comfort food.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Course gluten free, grain free, low carb, primal
    Cuisine main dish
    Servings 9
    Calories 244 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • 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.

    *As an Amazon Associate I earn from qualifying purchases.

    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
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten freePin
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    Pizza Squash Noodle Lasagna Bake- Low carb & Gluten freePin
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    Comments

      4.84 from 6 votes (1 rating without comment)

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      Recipe Rating




    1. @NorthofWiarton says

      January 14, 2023 at 5:31 am

      5 stars
      Enjoyed this recipe ! thanks for sharing.

      Reply
    2. Hope says

      March 21, 2019 at 5:37 pm

      5 stars
      This was delicious and very easy to make!

      Reply
    3. Alisha says

      February 10, 2016 at 3:18 pm

      5 stars
      Just made this for dinner tonight. Another Beauty and the Foodie success! Last night we had the Chicken Bacon Biscuit Pot Pie (and leftovers for lunch :)), and I also have some Easy English Muffins cooking up right now :). Thanks for helping to make the switch over to paleo much easier!

      Reply
      • Stacey says

        February 11, 2016 at 12:10 pm

        Alisha, thank you for trying another recipe and taking the time to comment 🙂 You're very welcome & thanks for being so kind and supportive.

        Reply
    4. Lisa says

      July 14, 2015 at 9:21 pm

      Stacey,
      Could this dish be made a day or two ahead of serving and be either frozen or kept refrigerated before cooking?

      Reply
      • Stacey says

        July 17, 2015 at 9:43 am

        Lisa, I think it could be made it advance and refrigerated or frozen before baking. Just would need to adjust the baking time if frozen.

        Reply
    5. Melissa Brinkley says

      June 18, 2015 at 7:40 pm

      4 stars
      I've been microwaving my spaghetti squash for years. Poke 3-4 times deeply.... micro for 6-10 minutes. Let cool, cut in half, remove seeds and fork it out as usual. The only time this failed, was when I didn't poke it deeply enough... it blew up... spaghetti squash atomic bomb... ceiling, floor... across the room...LOL.

      Reply
      • Stacey says

        June 20, 2015 at 12:23 pm

        Melissa, thanks for sharing how to do this in the microwave. I can't tell you how many things I have exploded in the microwave, lol. Wow, I'm imagining a spaghetti squash explosion would be quite impressive!! I will be ever so careful when I try this 🙂

        Reply
        • Melissa Brinkley says

          June 20, 2015 at 9:47 pm

          I can't wait to try this recipe...all the goodness we love!!

          Reply
          • Stacey says

            June 22, 2015 at 9:39 am

            Thank you Melissa!

            Reply
    6. Rebecca says

      June 05, 2015 at 11:17 am

      This was a huge hit with my kids and husband! Thank you!!!

      Reply
    7. Leslie says

      May 27, 2015 at 8:15 am

      OR: Cut raw spaghetti squash in half, long ways. Put both pieces, face down on a microwave safe plate. Cook on high for 10-12 mins. The squash should give easily when pressed, check each end as well as the middle. My micro is very old, so I go for the longer time.

      Reply
    8. Kelly @ A Girl Worth Saving says

      November 11, 2014 at 5:58 pm

      5 stars
      OMG, That looks amazing woman! I'm going to have to make this stat!

      Reply
      • Stacey says

        November 12, 2014 at 11:42 pm

        Many thanks Kelly, you are too kind.
        ~Stacey

        Reply
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