Detox Lasagna

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Wow! I’m glad you guys liked the looks of my lasagna from last night. I was honestly really nervous to make it, because I just whipped it together on the fly! (Normally I like to make tried-and-true recipes for company, since there’s a lower risk of ruining dinner…)

What I love about this lasagna, is that it’s noodle-free, dairy-free and absolutely delicious!

Detox Lasagna
makes one 8×8 square pan

4 medium to large zucchini squash
1 kabocha squash (my favorite, but any winter squash will do)
1 cup diced mushrooms
1 jar of your favorite, high-quality marinara sauce (Paesana is mine)
fresh basil, torn into small pieces

Pre-heat the oven to 400 degrees. Slice your Kabocha squash in half, and place cut-side down onto a cookie sheet lined with foil. Bake in the oven for 30-40 minutes, until fork tender.

Once the squash is in the oven, slice the zucchini into flat, noodle-like strips. I use a plain old knife, but a mandoline slicer would make this part even easier. You should wind up with enough slices to make at least 4 layers in your pan. Lightly grease another baking sheet, and arrange the zucchini “noodles” in a single layer (you may need to use two pans for this). Roast them in the oven, along with your Kabocha squash, for the last 15-20 minutes of baking time. This reduces the moisture in the zucchini, making them more noodle-like. (and your lasagna less watery!) Remove the squash and zucchini from the oven, and allow them to cool to touch. Reduce the oven temperature to 350 degrees.

Remove the seeds of the squash, then scoop the flesh into a medium bowl. Smash the flesh with a fork until it is a uniform consistency. Begin arranging the layers of your lasagna.

Start with a small amount of marinara sauce, to prevent sticking, then lay down your first layer of zucchini noodles. Top them with half of the Kabocha squash, using a fork to press it into a flat layer. Next, sprinkle a half cup of diced mushrooms, and a sprinkle of fresh basil. Top it all off with more marinara sauce. Then repeat the layers: zucchini noodles, the other half of the squash, half cup mushrooms and basil. Finish the lasagna with a final layer of zucchini noodles, and top it all off with a layer of marinara sauce and fresh basil.

Bake in the oven for 30 minutes, or until heated through, then serve immediately!


I actually ran out of zucchini noodles last night, so I just omitted the last layer of zucchini, covered it all in marinara sauce, and baked it as is! Still turned out great!

Hope you all enjoy!

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Dinner was fantastic! Not only was the lasagna and broccoli delicious it was so nice to have someone make ME a home cooked meal. Thanks again!


OMG thank you so much for posting this recipe!!! I just saved it and can’t wait to try it.


Ooh this looks fantastic. I’ve yet to try a Kombucha!

Kelly @ Healthy Living With Kelly

Holy wow…this is awesome!!!

Lara (Thinspired)

Hi! Just found your blog (and this recipe) through Stevia ‘n Spice, and I just wanted to say hi and thank you for the recipe idea. I am definitely going to try this soon…I have always wanted to try making a noodle-less lasagna!

Jessica Lee

Wow, sooo easy and it looks amazing! Thanks for the recipe.


I just found your blog and this recipe looks FAN-FREAKING-TASTIC. I am going to be making this ASAP. So easy too!


How many servings might this be?? And you used 3 layers in the recipe (versus 4 layers as mentioned originally?)

Casey Lorraine

Hi Megan,

I was wondering if you could share what wordpress plugin you use to create your recipes page with all the boxes of pictures with links below? I am looking to do this with a page on my site (not for recipes but other info) and love this clean look. So grateful if you could please share!

Thanks and hope you’re great 🙂

    Megan @ The Detoxinista

    Hey Casey!

    It’s actually not a WordPress plugin… I used HTML code to create the tables for my recipes. It would definitely be easier if there were a plugin for that, I just haven’t found one yet!!

Casey Lorraine

Thanks for your reply Megan. Oh wow, you’re a whizz :). I have no idea how to do that haha.
Thanks for your time 🙂

Deanna Ashley

I made this tonight and it was scrumptious! I love your creative, tasty recipes. I added garlic, onion, and a few sun-dried tomatoes. However I did omit the mushrooms as I am on a candida cleanse. I have cross-referenced several publications that state all mushrooms are to be avoided during a candida detox. Thanks again!


    Yes, it is best to avoid mushrooms while on a Candida cleanse. Your additions sound wonderful!

    Glad you enjoyed the lasagna! 🙂


I made this tonight for dinner and it tasted delicious! Thank you for sharing.



This looks delicious!! I usually cook just for myself so I’d like to freeze this. Recommendations for how best to reheat it?


    I always use my oven to reheat everything. I’d probably heat up a slice for 15 minutes at 350F, or until the center is hot again!


Hi, Megan!

I am wondering what makes this a detox lasagna? I am currently breastfeeding and I know that while lactating, a woman should avoid detoxing. Should I be avoiding some of these ingredients?! Thanks for your help!


    No, this lasagna will not cause your body to start detoxing, and is totally safe for pregnant and nursing mothers. If you were following a detoxing protocol, such as juicing until dinner, this meal would be an appropriate addition to such a fast– but it will not produce any detoxing effects on its own. 🙂


This lasagna got a thumbs up from six children tonight! It was delicious and I’m adding it to my list of repeats. Thanks so much for the recipe.


Made this tonight and it was so good! Approval from the hubby and toddler. Will definitely be making this again. I also had enough gluten free lasagna noodles for 1 layer so threw those in too. Just had to cook it a little longer.


My favorite is still your eggplant lasagna. That’s the stuff of dreams! I can’t imagine the squash beating that one but trying it will settle the issue. Ooh but the eggplant one is delicious! Delicious I tell you!

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