Spaghetti Squash Zucchini Lasagna {Paleo, Whole30}
It’s always surprising to me how many “noodles” come out of one spaghetti squash. What do you do with all the leftover spaghetti squash? This recipe is my favorite option (so far): Spaghetti Squash Zucchini Lasagna. I was craving a hearty casserole during my Whole30 round, and this hit the spot!
Making Spaghetti Squash Zucchini Lasagna
I use leftover meat sauce from my Spaghetti Squash Spaghetti, but you can use any meat sauce (or skip the meat and make it vegan with just sauce).
The first layer is about a cup and a half of spaghetti squash noodles, then a layer of thinly sliced zucchini.
Next, add a layer of your leftover meat sauce.
Repeat … and then top with a mixture of finely ground almond meal mixed with some nutritional yeast, olive oil and a little salt, pepper and basil.
Bake in the oven at 375 degrees Fahrenheit for 18-20 minutes.
Without cheese to bind the layers together, it comes out a little messy, but it sure is delicious. And FULL of vegetables plus protein and flavor. I love it the second day the most (just like I do my spaghetti or any pasta bake).
Pin it, save it and make it!
Spaghetti Squash Zucchini Lasagna {Paleo, Whole30}
Ingredients
- 3 cups cooked spaghetti squash
- 1-2 zucchinis, sliced thin (2 small or 1 large)
- 2 cups meat sauce
- 2 Tbsp nutritional yeast (optional, but it really adds flavor)
- 2 Tbsp almond meal (finely ground)
- 1 tsp 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 leftover meat sauce (made with ground beef, turkey or chicken)
- 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!
