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Mama Anna’s Spaghetti Squash & Zucchini Lasagna

Prep Time:

30 minutes

Cook Time:

50 minutes


5 Servings



About the Recipe

Of course, there are plenty of spaghetti squash lasagna recipes out there. But I punched up the flavors of my dish by adding zucchini, meatless grounds, and layers of low sodium diced tomatoes. Give this meal a go, and I promise you will not be disappointed.


  • 214g zucchini, sliced lengthwise

  • 726g cooked and shredded spaghetti squash

  • 220g meatless grounds

  • 120g sliced yellow onion

  • (2) 8-oz cans of no-salt-added tomato sauce

  • (1) 15-oz can of non-salt-added diced tomatoes

  • 166g part-skim ricotta cheese

  • 56g shredded part-skim mozzarella cheese

  • 2 tsp dried oregano

  • 2 tsp dried basil

  • 2 tsp dried parsley

  • 2 tsp ground garlic

  • Pepper to taste


  1. Preheat oven to 425 degrees.

  2. Spray 8x13 baking dish with olive oil, then 1/3 of spaghetti squash (~242g) to bottom of dish.

  3. Layer 1/2 of sliced zucchini (~112g) on top, then sprinkle 1/2 of meatless grounds (~110g) over zucchini.

  4. Layer 1/2 of sliced onion (~60g) over the meatless grounds.

  5. Pour 1 can of tomato sauce over first layer of lasagna, then spread 7oz of diced tomatoes across layer.

  6. Add 1 tsp of each spice, plus pepper to taste.

  7. Plop 6 even dollops of ricotta cheese (~83 g total) over sauce.

  8. Repeat steps 1 - 7.

  9. Top off lasagna with remaining squash; ifyou have diced tomatoes left over, spread across top layer.

  10. Sprinkle with mozzarella cheese, then pop in oven for ~50 mins or until cheese is golden brown and melted.

  11. Let sit for about 15 minutes, then split evenly among 5 meal prep containers (~405g per serving).

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