Pasta-less Lasagna

This recipe was one of the first dinners I fell in love with as a healthy-eating newbie. If you are attempting to win over a friend to eating better, this is a great recipe to open their eyes to cleaner versions of classic recipes.

Lately, I've been meal prepping this and taking it into work for portable lunches. Also to be noted, you can totally eat this recipe if you are currently trying to lose weight.

xo Sarah.

This pan above is made without mozzarella - only 2c ricotta for a lighter option.

This pan above is made without mozzarella - only 2c ricotta for a lighter option.


  • 1 large spaghetti squash
  • 1 small box baby spinach
  • 4c ricotta cheese
  • 1c mozzarella cheese (optional topping)
  • 4c marinara (my easy homemade recipe here)
  • salt, pepper, basil
  • optional: 3c meat (such as Italian sausage)


  1. Carefully cut the stem of the squash off, then cut the squash in half long way.
  2. Remove the mushy center and seeds.
  3. Brush olive oil on the inside of the squash, then sprinkle a pinch of salt and pepper
  4. Lay squash, insides facing down, on a cookie sheet and bake on 350 for about 40min (or until the squash starts to brown)
  5. While squash bakes, prepare homemade marinara
  6. Remove from oven and shred the squash with a fork + put in a bowl to cool. If there is extra moisture in the squash, pat it dry with a towel.
  7. Oil a large baking pan
  8. Layer ingredients. I love to cut all ingredients in half so I have two layers of everything. I usually layer: squash, ricotta, spinach, marinara, then repeat.
  9. Top with mozzarella cheese and a few sprinkles of salt, pepper, and basil
  10. Bake on 350 until the cheese is bubbly and starts to brown