Pizza Squash Noodle Lasagna Bake, Grain free, low carb, Italian, cheesy, comfort food
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4.75 from 4 votes

Pizza Squash Noodle Lasagna Bake

Pizza squash noodle lasagna bake is a cheesy, meaty, Italian, low carb comfort food.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: gluten free, grain free, low carb, primal
Cuisine: main dish
Servings: 9
Calories: 244kcal
Author: Stacey

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
  • 1/2 tbsp Italian seasonings
  • 1 tsp olive oil
  • ¼ tsp sea salt *optional
  • Toppings:
  • 1/2 cup whole ricotta
  • 10 slices pepperoni or salami
  • 1 cup mozzarella cheese
  • 1 ½ tbsp 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, 1/2 tbsp Italian seasonings, 1 tsp 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.

Notes

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

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 9g | Protein: 20g | Fat: 15g | Sodium: 284mg | Fiber: 2g | Sugar: 4g