Kitchen Gone Rogue

Spaghetti Squash Zucchini Lasagna {Paleo, Whole30}

What do you do with leftover spaghetti squash? This is my favorite option (so far): Spaghetti Squash Zucchini Lasagna. It’s paleo, Whole30, gluten-free, dairy-free … and satisfyingly delicious!

CourseMain Dish, Pasta
CuisineDairy-Free, Gluten-Free, Italian, Ketogenic, Paleo, soy-free

Servings	Prep Time
3servings	10minutes

Cook Time

20minutes

Servings	Prep Time
3servings	10minutes

Cook Time

20minutes

Ingredients

3cups cooked spaghetti squash
1-2 zucchinis, sliced thin (2 small or 1 large)
2cups meat sauce
2Tbsp nutritional yeast(optional, but it really adds flavor)
2Tbsp almond meal (finely ground)
1tsp olive oil
dash of salt, pepper and basil

Instructions

Lightly coat the bottom of your pan with olive oil
Add about 1 1/2 cups of spaghetti squash noodles to the bottom
The add one layer of thin zucchini slices
Add 1 cup of meat sauce
Repeat (layer of spaghetti squash noodles, layer of zucchini, layer of meat sauce)
Mix the nutritional yeast, finely ground almond meal, olive oil, salt, pepper and basil in a small bowl … then sprinkle on top as the final layer
Bake at 375 degrees F for 18-20 minutes
Enjoy!

Recipe Notes

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