Spaghetti Squash Lasagna

This recipe will change your life, honestly. I have made low carb lasagnas is the past by omitting the pasta sheets and using slices of vegetables only. They were always delicious but seriously missing that oomph from the pasta. Well, it just so happens that I have found the secret ingredients to make a carb free lasagna perfect! Its spaghetti squash! The texture and the bite that spaghetti squash has is the perfect substitute for pasta. Layer it with slices of roasted eggplant and zucchini and you have a healthy vegetable lasagna. Totally gluten free, carb free but  definitely not flavour free. It is FULL of flavour. 

The process couldn’t be any easier, once everything is prepped all you have to do is layer all the ingredients and bake it in the oven. I start with making my families tomato sauce, recipe coming soon. While thats going I slice, season and bake the zucchini and eggplant. Then I slice the spaghetti squash in two, put one half on plate and pop it in the microwave for 10 minutes. Its done when you can easy poke a fork in it. I do the same with the second half.  Then I like to organize all the elements around my baking dish so its easy to assemble. 

Tip: the microwave is a great and quick way to cook spaghetti squash.


4 cups homemade tomato sauce
2 zucchinis
1 eggplant
1 spaghetti squash
2 tbs extra virgin olive oil
1 cup shredded mozarella
salt and pepper to taste


Make your homemade tomato sauce and while that is going work on the vegetables. Cut the ends off of the zucchini and eggplant and slice them into 5mm thick slices. Line two baking trays with tinfoil and pour the olive oil on the trays. Lay the vegetables on the tray and season with salt and pepper. Pop in the oven at 350 and roast for about 30 minutes or until cooked. Cut the spaghetti squash in half, place one half on a plate and pop it into the microwave for 10 minutes. Its done when you can easily poke it with a fork. Repeat for the second half. They will come out hot so handle with care when you use a fork to shred the inside.

Assembly: Lay out everything in front of you ( tomato sauce, zucchini slices, eggplant slices, shredded spaghetti squash, grated cheese) so its easy to layer everything. I used a 9X9 ceramic baking dish. The first layer is the sauce, then the zucchini, squash, sauce, cheese, eggplant, squash, sauce, cheese. Bake at 350 for 20 minutes then broil the top till golden brown! Let it cool down and ENJOY a BIG piece of this guilt free lasagna. 

*Italian tip: hard boil an egg, slice it and include it as a layer in your lasagna. It adds a rich and creamy element. I will never make a lasagna without it.

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