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Spaghetti Squash Lasagna

I got the most wonderful messages yesterday from a challenger who is finding FOOD FREEDOM! See below!

It reminded me that one of my all-time favorite recipes that - to me - fully represents food freedom means eating healthy version of whatever you want! LASAGNA!! OMG, I'll never forget when I found my first Portion Fix lasagna recipe! I love lasagna, so I was STOKED! This recipe is incredibly delicious and feel so indulgent, when it's really just healthy for me! Food freedom is possible people - and this recipe will start to show you how!

pineapple mango smoothie


  • Parchment paper

  • 1 small spaghetti squash, (approx. 3½ to 4 lbs.)

  • Nonstick cooking spray

  • 4 cups all-natural marinara sauce

  • 3 cups part-skim ricotta cheese

  • 1 cup grated Parmesan cheese

  • ¼ cup finely chopped fresh basil (optional)


  1. Preheat oven to 375° F.

  2. Line large baking sheet with parchment paper. Set aside.

  3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.

  4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.

  5. Reduce oven temperature to 350º F.

  6. Scrape spaghetti squash flesh into stringy noodles.

  7. Lightly coat 4-quart baking dish with spray.

  8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

  9. Evenly top with Parmesan cheese.

  10. Bake for 30 to 32 minutes, or until golden brown and bubbly.

  11. Garnish with basil (if desired).

Portion Fix Containers: 1 Green, 2 Purple, 1 Red, 1 Blue

2B Mindset Plate: A great dinner option. Add an FFC for lunch.

Recipe and photo from Beachbody's blog here.


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