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Pizza Lasagna

This may be my new favorite. Pizza Lasagna has the taste of pizza, but the structure of lasagna. And the nutrition in this blows both pizza and lasagna out of the water! The next time you're craving pizza, try this one. It satisfies in a big way and makes tons of leftovers. Pro tip: be sure to splurge and pick up some fresh basil. It really makes a big difference in this recipe. Enjoy!


  • 2 spaghetti squash

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 lb. lean ground beef (I used 93/7)

  • 2 c. crushed tomatoes

  • 8 oz. can tomato sauce

  • 1/2 c. chicken broth (I used low sodium)

  • 1 tsp. Italian seasoning

  • 1 packet Stevia

  • 1 c. mozzarella cheese

  • 3 tbsp fresh basil

  • salt and pepper, to taste


  1. Preheat the oven to 350 degrees. Cut your squash horizontally and place face down on a foil-lined baking sheet. (You may want to spray your sheet with olive oil baking spray to prevent the squash from sticking.)

  2. Bake for 45 minutes (or until the spaghetti is easily forked from the inside of the squash).

  3. While the squash is cooking, heat your oil in a saute pan. Add the onion and minced garlic. Cook until fragrant.

  4. Add in the ground beef and cook until it is no longer pink. Drain if necessary.

  5. Add in crushed tomatoes, tomato sauce, chicken broth, Italian seasoning, stevia, salt, and pepper. Bring to a boil momentarily and then reduce heat to low. Allow the sauce to simmer while the squash continues to bake. (I kept mine covered over low heat.)

  6. Right before your squash is ready to come out of the oven, add 2 tbsp of the fresh basil to the sauce.

  7. Remove the squash from the oven. Scoop out the seeds and discard. Fork the spaghetti into a large boil.

  8. In a 9x13 casserole dish, spoon out 1.5 cups of the sauce into the bottom of the pan, being sure to spread it out evenly. Layer it with half of the squash, and then 1.5 cups more of the sauce. Add the rest of the squash on top and the rest of the sauce above the final row of the squash. Top with mozzarella cheese.

  9. Cover with foil and bake at 350 degrees for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted. Top with remaining tbsp of basil. Serve and enjoy!


Makes 6 large servings: Calories: 284; Fat: 12g, Carbs: 21g, Protein: 24g


If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!

Recipe and pictures adapted from:

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